Cucumber, Melon and Farro Salad with Feta
This is the quintessential summer salad. Cantaloupe, cucumbers and fresh mint are the refreshing base. Sweet cherry tomatoes add bright notes (and color!) and farro lends heft and nutty taste. Salty feta and a tart red wine vinaigrette round out the flavors in this easy make-ahead salad.
Prep time:
Cook time:
Serving size: 4
Calories per serving: 191
Ingredients:
Cook time:
Serving size: 4
Calories per serving: 191
kosher salt and freshly ground black pepper
1 3/4 cups farro
3 cups thinly sliced cucumbers half-moons (from 2 medium cucumbers)
2 cups cubed cantaloupes (1-inch cubes; from 1 small melon)
2 cups cherry tomatoes, halved
1/3 cup olive oil
1/4 cup red wine vinegar
2 tablespoons minced shallots
2 teaspoons finely chopped chives
1 cup crumbled feta
1/3 cup fresh mint, cut into chiffonade
Directions:
Bring a large pot of heavily salted water to a boil. Add the farro and cook until tender, 22 to 24 minutes. Drain, spread out on a large plate and let cool.
Combine the cucumbers, cantaloupe, tomatoes and farro in a large serving bowl; set aside.
Whisk together the olive oil, vinegar, shallots, chives, 2 teaspoons salt and several grinds of pepper in a medium bowl until emulsified. Pour the vinaigrette over the salad, add the feta and mint and gently toss until the salad is evenly coated.
Source: foodnetwork.com
Combine the cucumbers, cantaloupe, tomatoes and farro in a large serving bowl; set aside.
Whisk together the olive oil, vinegar, shallots, chives, 2 teaspoons salt and several grinds of pepper in a medium bowl until emulsified. Pour the vinaigrette over the salad, add the feta and mint and gently toss until the salad is evenly coated.
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
