Cucumber, Melon and Farro Salad with Feta
This vibrant salad is the ultimate summer crowd-pleaser—think crisp, refreshing flavors that will have everyone lining up at the cookout. A base of sweet cantaloupe, crunchy cucumbers, and bright mint sets the stage, while juicy cherry tomatoes add a pop of color and tang. Nutty farro brings heartiness, and salty feta combined with a tart red wine vinaigrette balances every bite. Best of all, it’s easy to prep ahead, making it ideal for busy weekends.
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 on a plate, and let cool completely.
Toss the cucumbers, cantaloupe, tomatoes, and cooled farro in a large serving bowl; set aside.
Whisk together olive oil, vinegar, shallots, chives, 2 teaspoons of salt, and several grinds of pepper in a medium bowl until smooth and emulsified. Drizzle the vinaigrette over the salad, then add the feta and mint. Gently toss until everything is evenly coated.
Cook’s Note
For make-ahead convenience, store the undressed salad in the refrigerator for up to 6 hours. Wait to add the vinaigrette, mint, and feta until just before serving—this keeps the ingredients fresh and crisp.
