Farro Salad with Sautéed Spinach + Melon
Why we love it:
- 3 cups Farro
- 5 cups Water
- 11⁄2 Tablespoons Kosher Salt
- 3 cups Cantaloupe (from 1 whole melon, but you could buy precut)
- 1 15-ounce can Green Olives, Pitted
- 5 ounces Feta Cheese
- 4 Tablespoons Fresh Parsley
- 1⁄2 pound Baby Spinach
- 1 Lemon (zested and juiced)
- 3 Tablespoons Extra Virgin Olive Oil
- 1 teaspoon Unsalted Butter
- 1⁄4 teaspoon Black Pepper (to taste)
Place the farro, water, and salt into a tall pot with a tight fitting lid. Bring to a boil over high heat, and once it’s boiling, stir well and turn to medium low. Put the lid on and simmer for 20 minutes, returning to stir once or twice.
2. MELON + OLIVES
Meanwhile, slice the rind off the cantaloupe, scooping out the seeds. You can make your cubes any size that you like, but aiming for a similar size to the olives is nice symmetry.
Cut the olives in half.
Dice or crumble the feta.
Chop the parsley.
Wash the spinach and make sure there’s no dirt in it. If you have leaves with long stems attached, you might want to chop it up a bit. But, if you have tender, small leaves without many stems sticking out, you can leave them whole.
4. FINISH FARRO
After cooking 17 minutes, open the lid to the farro and stir well. Zest the lemon into it, then squeeze the lemon juice in as well. Add the olive oil and butter. Add the spinach and stir so it goes under the grains.
Replace the lid and cook for 3 more minutes.
Open the lid and turn the farro out into a large bowl. Add the melon, olives, feta, and parsley. Toss to combine.
Plate farro in large bowls and garnish with parsley. If you’d like, another drizzle of olive oil and a few turns of freshly cracked black pepper are nice too. This is great warm, at room temperature, or completely cold too.