Farro and Watermelon salad with Mint and Ricotta Salata
Recipe by Eliza Ayres
Eliza is a Philadelphia-based food stylist, private chef and recipe developer. Her cooking is rooted in seasonality and inspired by market vegetables.
Hearty and bright.
Ingredients
For the farro
2 quarts chicken stock or water
2 cups farro, Castle Valley Mill farro is a favorite
½ onion
salt
olive oil
For the salad
1 small watermelon, peeled and cut into chunks
1 bunch fresh mint
1 tropea onion, thinly sliced
2 tablespoons red wine vinegar
ricotta salata, for serving
Method + Assembly
Cook the farro. Bring the chicken stock and onion to a boil with a generous pinch of salt.
Add the farro, return to a boil, then reduce to a simmer and cook for about 40 minutes, or
until tender but still with a little bite to it. Drain well, remove the onion and toss with a
drizzle of olive oil. Let cool.
Meanwhile macerate the onion in a small bowl with red wine vinegar and a pinch of salt.
Let sit while you prepare the other ingredients.
In a large bowl, combine the cooked farro, watermelon, tropea onion and fresh mint. Drizzle with olive oil and season with salt and pepper. Toss gently.
Transfer to a serving platter and finish generously with shavings of salty, sheep’s milk ricotta salata.
