Watermelon Salad with Feta and Mint and Farro

Watermelon salad season is in full swing, especially since it’s way too hot to eat much else. So go ahead and make your best.
Toasting the farro before boiling it brings out an added layer of rich nuttiness to this hearty grain salad. Complemented by fresh herbs and sweet, juicy peaches and watermelon, this summertime side dish is the ultimate refreshing and nutritious bite you need. Serve it immediately, or let the flavors meld in the refrigerator for a couple hours (or overnight) and enjoy it cold.

1) 1 cup uncooked farro

2) 1 ½ cups fresh seedless watermelon, cubed

3) 2 medium peaches, diced

4) ½ cup fresh mint, chopped

5) ½ cup fresh basil, chopped

6)2 tablespoons extra-virgin olive oil

7)1 tablespoon sherry vinegar

8)1 tablespoon finely chopped shallot

9)1 tablespoon fresh lime juice

10) 1 teaspoon kosher salt

11) ½ teaspoon freshly ground black pepper

12) Crumbled feta cheese, optional

Method.

Preheat oven to 375°.Spread farro on baking sheet and bake until slightly toasted and fragrant, about 10-12 minutes. you can also roast it on iron skillet on slow flame until fragrant.

Bring about 2 inches of heavily salted water to a boil in a medium saucepan. Add toasted farro and cook until just cooked, about 10 minutes. Drain immediately.

In a medium bowl, combine farro with remaining ingredients and serve.