Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Cucumber, Melon and Farro Salad with Feta
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- Level: Easy
- Total: 40 min
- Active: 15 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 391
- Total Fat
- 19 g
- Saturated Fat
- 6 g
- Carbohydrates
- 47 g
- Dietary Fiber
- 8 g
- Sugar
- 12 g
- Protein
- 13 g
- Cholesterol
- 22 mg
- Sodium
- 643 mg
This is the quintessential summer salad--the one that everyone at the cookout lines up for. 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.
- Level: Easy
- Total: 40 min
- Active: 15 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 391
- Total Fat
- 19 g
- Saturated Fat
- 6 g
- Carbohydrates
- 47 g
- Dietary Fiber
- 8 g
- Sugar
- 12 g
- Protein
- 13 g
- Cholesterol
- 22 mg
- Sodium
- 643 mg
Ingredients
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.
