Summer Pea, Watermelon, and Farro Salad

Reprinted with permission from the publisher, Oxmoor House, from Cooking Light Pick Fresh Cookbook by Cooking Light. Copyright 2013.

Summer Pea, Watermelon, and Farro Salad

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


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    • 1

      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.

    • 2

      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. 

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