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(412)
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 monosaturated 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
412 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.

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!

Terry in the Hudson Valley

First time I had ricotta salata - and I'm sold. This wowed even the picky eaters at a 4th July bbq this year. And of course, wowed me.

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