Cucumber, Melon and Farro Salad with Feta

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.
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  • Level: Easy
  • Total: 40 min
  • Active: 15 min
  • Yield: 4 to 6 servings
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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


  1. 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.
  2. Combine the cucumbers, cantaloupe, tomatoes and farro in a large serving bowl; set aside.   
  3. 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.

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