This Farro and Melon salad has a delicious blend of nutty farro, sweet balled cantaloupe, sugar snap peas and arugula. All tossed with a light white balsamic vinaigrette and served with sliced prosciutto. Perfect as a summer appetizer or hearty main dish.
The inspiration for this recipe started with the classic melon and prosciutto pairing—a combo that I don’t indulge in very often but is super delicious all the same. I thought I’d make it more of a complete meal by combing the salty cured meat with sweet summer cantaloupe, nutty farro, toasted seeds and sugar snap peas. Tossed with a quick white balsamic vinaigrette, it’s a really unique and delicious combination of flavors and textures. Plus—so easy to make!
How to Make Farro and Melon Salad
So first you’ll want to cook the farro. For salads, it’s best to use chilled farro because this prevents it from getting mushy. It also keeps the other ingredients from wilting. Just like other grains, you can cook your farro over the stove. Just bring about 1 1/2 cups of dry farro and 3 cups of water to a boil, cover and reduce to a bare simmer. Cook for about 25-30 minutes or until the water has absorbed and the grains are tender but still a little chewy.
When you’re ready to assemble the rest of the salad, heat a small pan over medium low heat and add the seeds. I like to use a mix of sunflower and pumpkin. Toast the seeds for about 5-10 minutes, tossing them occasionally so they don’t burn. You’ll know they’re ready when the pumpkin seeds start to pop and the sunflower seeds turn a golden brown color.
Next, make the dressing. So easy, just pour some good, fruity olive oil, white balsamic vinegar and honey into a jar. Add a pinch of thyme and salt then shake it up.
Finally to assemble the salad, chop up all the vegetables and ball the melon. I love the way balled cantaloupe tastes and looks in this fararo and melon salad. If you don’t have a melon baller, a tablespoon would work too. Or you can just slice it but that’s not as fun. In a very large bowl, add the cooked farro, your toasted seeds, the melon and sugar snap peas. Toss with the arugula and pour over the vinaigrette.
To serve, I recommend adding the prosciutto to each portion with a crumble of feta (or tofu feta if you’re dairy free). This farro and melon is great at room temperature but also keeps well in the fridge for up to four days without the prosciutto.
More Recipes to Try
- Burst cherry tomato chicken and rice skillet
- Lemon basil orzo salad with grilled corn
- Grilled honey mustard chicken salad
- Vegan lemon artichoke flatbread with Za’atar