This feta farro watermelon salad is a product of the bits and pieces of our fridge. You see, I’m suddenly very conscious of the food our household wastes. Having a child who throws the majority of her meals on the floor and not having a dog to clean it up, leaves me on my hands and knees several times a day collecting food scraps. And, because we are suddenly the proud owners of a composting can, courtesy of the city of Berkeley, I don’t just throw the food in the trash can and forget about it.
No, now, I’ve turned completely hippie. I collect all of our food scraps from the day in a bag and then toss it at the end of each night in the composting bin. Of course this has me feeling all kinds of happy and green but it also brings to light just how much food our household wastes on a given day. A banana peel here, an onion skin there, doesn’t feel so bad. Although I know we could be better about using even those scraps, hello veggie stock! But, it’s the whole head of lettuce or block of cheese that’s gone bad, that has really made me take pause, and action.
I’ll likely do another post on a few of my food saving tips but for today I’ll just share how I managed to save some leftovers in my fridge from the compost heap and create this super simple feta, farro watermelon salad.
Firstly, the feta is just a suggestion. I used it because I had it leftover from this recipe. But any salty cheese will do.
The farro is also just a suggestion. Wild rice, quinoa or even millet will work just as well. However, if you’re making this from scratch I do recommend the farro for its chewy texture and heartiness.
I wouldn’t swap the watermelon, it’s just too good this time of year!
So without further ado, feta farro watermelon salad for your summertime pleasure.
- 5 quarts of water
- 1 cup uncooked farro, roughly about 3 cups cooked
- 1 teaspoon salt, divided
- 2 cups diced watermelon
- ½ cup feta, crumbled
- ¼ marcona almonds, roughly chopped
- 1½ tablespoons olive oil
- 2 tablespoons vinegar: rice wine, white wine or champagne vinegar would work well here
- Juice of ½ lemon
- Dash of pepper
- Bring water to a boil and place farro in pot with a few pinches of salt.
- Cook farro until tender but still chewy, about 20 minutes.
- Drain farro and place in a big bowl.
- Add watermelon, feta, marcona almonds and mix well.
- Next add olive oil, vinegar, lemon, pepper and remaining salt.
- Stir until well combine.
- Serve hot or cold.