Summer Pea, Watermelon, and Farro Salad


  • 1 cup uncooked farro (ancient wheat variety) or wheat berries
  • 1 cup shelled green peas (about 3/4 pound unshelled)
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup cubed seeded watermelon
  • 1 cup coarsely chopped fresh flat-leaf parsley
  • 1/3 cup (1 1/2 ounces) shaved fresh pecorino Romano cheese


Place farro in a large saucepan, and cover with water to 2 inches above farro. Bring to a boil. Cover, reduce heat, and simmer for 23 minutes or until desired degree of doneness. Add green peas to pan with farro, and cook for 2 minutes or until crisp-tender. Drain and rinse farro mixture with cold water; drain. Combine farro mixture, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a large bowl. Add the watermelon cubes and 1 cup chopped parsley, and toss gently to combine. Top salad with Romano cheese