Cucumber, Melon and Farro Salad
Serving Size: 10
This delicious fruit and farro salad is tossed with a red wine vinaigrette then topped with feta cheese and fresh mint.
Recipe by:
Cook Times
Cooking Tools Required
Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives, WhiskIngredients
- 2 cup uncooked farro
- 4 cup water
- 2 cucumber sliced in half moon shape
- 1 cantaloupe seeded and cubed
- 3 cup cherry tomato halved
- ½ cup extra virgin olive oil
- ½ cup red wine vinegar
- 1 shallot minced
- 1 tablespoon fresh chive finely chopped
- 2 teaspoon sea salt
- 2 teaspoon freshly ground black pepper
- 3/4 cup feta cheese crumbled
- ½ cup fresh mint chiffonade
Instructions
- Bring a pot of salted water to a boil and add farro. Cook until tender, about 20 minutes. Most water she be absorbed, drain if needed. Cool farro on a large plate.
- Combine the cucumbers, cantaloupe, tomatoes and farro in a large serving bowl; gently mix and set aside.
- Whisk together the olive oil, red wine vinegar, shallots, chives and salt & pepper until emulsified.
- To serve, toss salad with dressing and top with feta and fresh mint
Nutrition
Calories: 307kcal | Carbohydrates: 40g | Protein: 7g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 10mg | Sodium: 627mg | Potassium: 417mg | Fiber: 8g | Sugar: 7g | Vitamin A: 2296IU | Vitamin C: 19mg | Calcium: 98mg | Iron: 2mg