Cucumber, Melon and Farro Salad with Feta
- Total: 40 min
- Active: 15 min
- Yield:4 to 6 servings
- 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.
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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