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Summer pea, watermelon, and farro salad

Recipe Information

Servings 4
Preparation Time 10 Minutes
Cook Time 25-30 Minutes
Total Time 35-40 Minutes
Difficulty Easy
Main Ingredient Farro; Peas; Watermelon
Category Rice & Grains; Vegetables; Fruit
Meal Lunch; Dinner; Snack
Type Side Dish
Subtype Salad
Cuisine American
Cook Method Boiling
Diet Low Calorie; Low Fat; Low Cholesterol; Heart Healthy; High Fiber; High Protein; Vegetarian

Ingredients

  • 1 cup uncooked farro 

  • 1 cup shelled green peas 

  • 1/2 teaspoon salt 

  • 1/4 teaspoon freshly ground black pepper 

  • 1 cup watermelon, cubed and seeded

  • 1 cup fresh flat-leaf parsley, coarsely chopped

  • 1/3 cup (1 1/2 ounces) shaved fresh pecorino Romano cheese 

 

Directions

  • Add the farro to a large saucepan. Add water until the water level is approximately 2 inches above the farro. Heat the saucepan over medium-high heat until the water begins to boil. Reduce the heat, cover, and allow the farro to simmer to simmer until becomes tender (20-25 minutes).

  • Add peas to the saucepan, and cook on low heat until tender (less than 5 minutes). Pour the farro and pea mixture into a colander, run under cold water, then allow the mixture to drain.

  • Transfer the farro mixture to a large bowl and add salt and pepper. Add the watermelon and parsley to the farro mixture, tossing gently to mix. Top the salad with Romano cheese and serve immediately.

 

Nutrition (per serving)

  • Calories: 188 cal

  • Total fat: 4g

  • Saturated fat: 2g

  • Monounsaturated fat: <1g

  • Polyunsaturated fat: <1g

  • Cholesterol: 11mg

  • Sodium: 433mg

  • Carbohydrate: 36g

  • Fiber: 6g

  • Protein: 10g

  • Calcium: 146mg

  • Iron: 2mg