A few weeks back we had a very nice lunch in Little Italy. Aside from a couple of delicious pies we also ordered a farro, watermelon, tomato and feta salad with mint and arugula. It was AHmazing. I have been thinking about that salad ever since. I almost made it for Thanksgiving but wasn’t sure that was the best audience to try it out on. Safely back in my own kitchen, I set to work.
In all actuality it’s a fairly easy recipe. If you make the farro ahead of time then you shave 20 minutes off of your prep work. The end result is the perfect combination of sweet, salty, chewy, and a tad spicy, but the punch of mint is the real winner.
1 cup whole grain farro
2 cups medium dice heirloom tomatoes
2 cups medium dice watermelon
4 tablespoons extra-virgin olive oil divided
4 tablespoons white balsamic vinegar
2 cups baby arugula
6 ounces feta cheese, crumbled 3 tablespoons chopped fresh mint leaves
Bring a medium saucepan of salted water to a boil over high heat, stir in farro, reduce heat to medium and simmer until farro is al dente, about 20 minutes. Remove from heat, drain then spread onto a rimmed baking sheet to cool.
While the grains are cooling, make the rest of the salad. Combine tomatoes, watermelon, 1 tablespoons of the olive oil, a pinch of salt, and some freshly ground black pepper, stir then set aside until flavor is intensified, about 20 to 30 minutes.
Combine remaining olive oil and vinegar in a small jar, close, and shake until well combined. Season with salt and freshly ground black pepper then mix with the cooled farro.
When tomato-watermelon mixture is ready, drain off any juices and add the mint then stir the mixture into the farro, add the arugula and feta and stir through. Serve immediately.
*recipe adapted from Aida Mollenkamps Salt & Wind