Farro and Watermelon Salad

By Mark Bittman

Updated October 16, 2023

  • Sam Kaplan for The New York Times. Food stylist: Suzanne Lenzer. Prop stylist: Randi Brookman Harris
Media 1 of 1
Total Time
5 minutes
Rating
5(419)
Comments
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If the farro is already cooked, this recipe takes all of 5 minutes to put together. Other grains, like quinoa or even rice, can be substituted.

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Ingredients

  • 3 cups cubed watermelon

  • 4 cups cooked and cooled farro (or wheat berries)

  • 1 small red onion

  • ⅓ cup crumbled ricotta salata

  • chopped fresh parsley

  • Olive oil

  • Lemon juice

  • Salt and pepper

Ingredient Substitution Guide
Nutritional analysis per serving

68 grams carbs; 5 milligrams cholesterol; 353 calories; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 6 grams fat; 10 grams fiber; 402 milligrams sodium; 14 grams protein; 10 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a large bowl combine 3 cups cubed watermelon, 4 cups cooked and cooled farro (or wheat berries), 1 small red onion, ⅓ cup crumbled ricotta salata and chopped fresh parsley. Drizzle with olive oil and lemon juice, sprinkle with salt and pepper, toss, and serve.

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Ratings

5 out of 5
419 user ratings
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Comments

Kopper Newman

I find that Feta cheese instead of the ricotta salata works well too. And I love adding some basil - at its best right now.

Gregg

This was seriously good and perfect for the summer potluck supper I took it too. I kept all the ingredients separate until I arrived, then simply tossed them together, drizzled them with the olive oil and lemon juice, and tossed them again just before serving.

InkieD

I’ve made a number of watermelon and feta salads, but this is the only one hearty enough to be a (vegetarian) main course, thanks to the farro. I, too, used feta and basil in place of ricotta salata and parsley. This is a Bittman classic: minimal and delicious.

LZ

In answer to the onion question, I pickled sliced onion in lemon juice, salt and pepper for about 15 minutes and then chopped it fine. It wasn’t too strong and added additional citrus flavor.

MT

how many does this serve?

LW

We make this often in summer and I have commented before, just coming back to say that we got some local goat brie at the farmer's market and it is an *awesome* sub!

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