What You'll Need
1 cup Emmer Farro Berries
Half of a medium watermelon, cubed
8 ounces mozzarella pearls
1 bunch of radishes, thinly sliced
2 tablespoon basil, minced
3 handfuls of baby arugula
Vinaigrette
1 clove garlic, minced
1/4 cup olive oil
2 tablespoon champagne vinegar
pinch of salt
pepper to taste
Directions
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Cook the Emmer Farro Berries.* Add the Emmer Farro to a large pot with 3 cups of water. Bring to a boil and boil uncovered for 35-40 minutes or until the Emmer Farro is soft and starts to open slightly. Strain the cooking water and set the Emmer Farro aside to cool.
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In a mason jar, combine the vinaigrette ingredients and shake vigorously to combine.
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Toss the Emmer Farro, radishes, mozzarella, watermelon, arugula, and vinaigrette together.
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Allow the salad the chill in the fridge for 30 minutes for the flavors to meld. Garnish with the minced basil and serve.
Makes 2 large bowls.
* NOTE: Emmer Farro can also be cooked in an Electric Pressure Cooker. Combine 1 cup of Emmer Farro and 3 cups of water in the Electric Pressure Cooker. Close the lid and set to manual for 35 minutes. Force release the steam so the Emmer Farro doesn't overcook.
