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Watermelon and Farro Salad

Watermelon and Farro Salad

with Mozzarella, Cucumber, and Black-Pepper Candied Pecans

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Nothing says summer like cool watermelon on a hot day. We’re folding juicy watermelon cubes and creamy mozzarella into hearty farro for a light and fresh Summer dinner. Crisp cucumber and refreshing basil make this the perfect picnic dish.

Allergens:WheatMilkTree Nuts

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time40 minutes
Cooking difficultyEasy

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

6 ounce


¾ cup



4 ounce

Fresh Mozzarella


1 unit

English Cucumber

1 unit


2 tablespoon

Balsamic Vinegar

1 bunch


1 ounce


(ContainsTree Nuts)

1 tablespoon


Not included in your delivery

2 tablespoon

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories713 kcal
Energy (kJ)2983 kJ
Fat28 g
Saturated Fat0 g
Carbohydrate75 g
Sugar0 g
Dietary Fiber10 g
Protein25 g
Sodium0 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Instructionsarrow up iconarrow up icon
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Cook the farro: in a medium pot, heat 3 cups water and a large pinch of salt to a boil. Once boiling, add the farro, reduce to a simmer, and cook for 35-40 minutes, until tender. Drain and rinse under cold water.


Prep the ingredients: while the farro cooks, use a vegetable peeler to shave the cucumber into ribbons, rotating as necessary. Discard the seedy core. Mince the shallot. Cut the basil into ribbons by stacking the leaves, rolling them up, and thinly slicing crosswise. Cut the watermelon cubes into thin slices. Cut the mozzarella into 3⁄4-inch cubes.


Candy the pecans: heat a small pan over medium heat. Add the pecans and cook, tossing, until fragrant and toasted, 2-3 minutes. Add the honey to the pan and cook, stirring, until honey forms a glaze on the pecans, about 30 seconds. Season with salt and a very large pinch of black pepper. Set aside.


Make the vinaigrette: in a large bowl, whisk together 2 tablespoons balsamic vinegar, and 2 tablespoons olive oil, and shallot (to taste, we used 1 tablespoon). Season with salt and pepper.


Toss the farro, watermelon, cucumber, mozzarella, and candied pecans into the vinaigrette.


Divide salad between plates, garnish with basil, and enjoy!