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+ servings
Watermelon Feta Salad with Fried Farro and Mint
Prep Time
20 mins
Cook Time
30 mins
 
Nutty fried farro and lemony pickled red onions lend savory depth to this spin on the classic watermelon feta salad.
Recipe Type: Salad
Keyword: watermelon feta salad
Makes: 6 servings
Author: Elizabeth Stark
Ingredients
Salad
  • 1 red onion, cut into 1-inch long slices
  • 2 tablespoons fresh squeezed lemon juice, from about 1 lemon
  • 3 tablespoons rice wine vinegar, divided
  • 2 cups semi-pearled farro
  • 1/2 cup packed mint leaves
  • 1/2 cup crumbled feta cheese
  • 3 cups arugula
  • 3 cups 1-inch cubed watermelon
Vinaigrette
  • 1 tablespoon minced pickled onion
  • 1 tablespoon fresh squeezed lemon juice, from about 1/2 a lemon
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon fine sea salt
  • 1/3 cup extra virgin olive oil
Instructions
  1. In a shallow bowl, toss the red onion with the lemon juice, 1 tablespoon rice wine vinegar, and a generous pinch of sea salt. Set aside while you prep the rest of the salad.
  2. To make the farro, set a large saucepan over medium-high heat. When the pan is hot, add 1 tablespoon olive oil and the dry farro. Toast, stirring constantly for 2 - 3 minutes, or until farro has a nutty aroma. Stir in 2 tablespoons rice wine vinegar and 2 cups water, and bring to a boil. Stir in 1/2 teaspoon sea salt. Turn heat down to a gentle simmer, cover, and cook 20 - 25 minutes or until farro is al dente. Strain the farro, rinse with cold water, and set aside to drain completely.
  3. To toast the farro, set a large skillet over medium-high heat. When hot, add the olive oil and then the farro. Sauté, stirring frequently, for about 5 minutes, or until the farro has crisped up on the edges. As you cook, taste the farro and add sea salt as needed.
  4. To prep the mint, bring a small pot of water to boil and prepare an ice bath in a small bowl. When the water boils, blanch the mint for 30 seconds, then transfer to the ice bath for 2 minutes. Pat leaves completely dry with paper towels. Mince mint leaves. Toss leaves with crumbled feta.
  5. To make the vinaigrette, grab some of the onions out of the pickling liquid and mince. Set onions in a small mixing bowl or a jar. Use a fork to whisk the onions with the lemon juice, vinegar, honey, Dijon, and sea salt. Whisking vigorously, slowly add the olive oil.
  6. To plate the salad, toss several tablespoons vinaigrette with the arugula and arrange on a platter. Tuck the watermelon throughout. Top with the fried farro, pickled onions, and the feta and mint mixture. Finish with a drizzle more or vinaigrette, and flaky sea salt and black pepper to taste.
  7. Note: Nearly all the elements of this salad hold up well for a couple days in the fridge. If you're planning to eat it over the course of a few days, consider keeping the arugula separate, since the juices of the watermelon tend to sog up the leaves after a few hours.