Name: Cucumber, Melon and Farro Salad with Feta
Cook time: 40 min
Total time: 1 h 10 min
Ingredients: Kosher salt and freshly ground black pepper; 1 3/4 cups farro; 3 cups thinly sliced cucumber half-moons (from 2 medium cucumbers); 2 cups cubed cantaloupe (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

Cucumber, Melon and Farro Salad with Feta

Course: SaladsCuisine: AmericanDifficulty: Easy

Servings

servings

Cooking time

minutes

Total time

hour

minutes

Ingredients

Kosher salt and freshly ground black pepper
1 3/4 cups farro
3 cups thinly sliced cucumber half-moons (from 2 medium cucumbers)
2 cups cubed cantaloupe (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.
Cook’s Note
To make ahead, keep the undressed salad refrigerated up to 6 hours and add the vinaigrette, mint and feta just before serving.