4cupsbaby arugula or other spicy greenabout 3 ounces
8ouncesfeta cheese, crumbled about 1 ½ cups
Instructions
Cook The Farro: Place farro in a fine mesh strainer and rinse briefly under running water. Bring a medium saucepan of heavily salted water to a boil over high heat, stir in farro, reduce heat to medium and simmer until farro is al dente (soft yet retains structure), about 20 minutes. Remove from heat, drain then spread onto a rimmed baking sheet to cool.
Marinate The Tomatoes: While the grains are cooling, make the rest of the salad. Combine tomatoes, watermelon, 2 tablespoons of the olive oil, a pinch of salt, and some freshly ground black pepper, stir then set aside until flavor is intensified, about 20 to 30 minutes.
Make The Salad Dressing: Combine the remaining 1/4 cup of olive oil and vinegar in a small jar, close, and shake until well combined. Season with salt and freshly ground black pepper then mix with the cooled farro.
Assemble The Salad: When tomato-watermelon mixture is ready, drain off any juices then stir the mixture into the farro, add the arugula and feta and stir through. Serve immediately.