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
1 clove garlic, minced
1/4 cup olive oil
2 tablespoon champagne vinegar
pinch of salt
pepper to taste
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.
In a mason jar, combine the vinaigrette ingredients and shake vigorously to combine.
Toss the Emmer Farro, radishes, mozzarella, watermelon, arugula, and vinaigrette together.
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.