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Farro Salad with Sautéed Spinach + Melon

Active Time: 25 minutes
Total Time: 25 minutes
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Why we love it:

Melon gone savory is quite trendy recently and we’d like to support that! The combo of juicy sweet cantaloupe (in season!) and chewy farro, briny olives and feta makes for a quick, simple meal. If you are making this for 4 servings or fewer, you won’t use the entire melon. Eat the extras at breakfast or freeze for smoothies later! If you are unlikely to do that, buy the quart of pre-cut melon from the store.


  • 3 cups Farro
  • 5 cups Water
  • 112 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
  • 12 pound Baby Spinach
  • 1 Lemon (zested and juiced)
  • 3 Tablespoons Extra Virgin Olive Oil
  • 1 teaspoon Unsalted Butter
  • 14 teaspoon Black Pepper (to taste)

Cooking Instructions

  • 1. FARRO

    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.


    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.

  • 3. SPINACH

    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.


    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.

  • 5. SERVING

    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.

Check out our new features!


    omit cheese
    use lentils, quinoa, rice, even cauliflower rice or zoodles
    add a filet of fish on top, simple seared with salt and pepper. Try - halibut, swordfish, snapper, sole, shrimp. We have a version posted with a filet of salmon, you can find it in the search recipes section
    if it’s not in season and very exceptionally delicious near you, skip it. Cherry tomatoes work. Peaches too.
  • FETA:
    fresh chevre crumbles, high quality-aged white cheddar cubes, shavings of pecorino
Rate this recipe:
2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5 (2 votes, average: 5.00 out of 5)
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