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Watermelon and Farro Salad

with Mozzarella, Cucumber, and Black-Pepper Candied Pecans

Watermelon and Farro Salad

Juicy watermelon and nutty farro meet creamy mozzarella, crisp cucumber, and black-pepper candied pecans in a bright, refreshing salad with sweet-savory crunch.

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Ingredients

For 2 servings

  • 2 tablespoon Balsamic Vinegar
  • 1 bunch ounce Basil
  • 1 unit English Cucumber
  • ¾ cup Farro
  • 4 ounce Fresh Mozzarella
  • 1 tablespoon Honey
  • 1 ounce Pecans
  • 1 unit Shallot
  • 6 ounce Watermelon

Additional Ingredients

  • 2 tablespoon Olive Oil
Watermelon and Farro Salad
PDF
DifficultyEasy
Total Time40m
Calories713
Protein25g
Carbs75g
Fat28g
Tags:
Fiber SmartLow SugarLow Sodium
⚠️Allergens:
🥛Milk🌾Wheat

Swaps and substitutions

For dairy-free, swap the mozzarella for a firm plant-based cheese or extra avocado for creamy richness. For nut-free, leave out the pecans and use toasted pumpkin or sunflower seeds; for gluten-free, use a gluten-free grain instead of farro.

What to serve with it

Serve this as a bright lunch with grilled chicken, seared salmon, or a simple bean soup to make it more filling. It also pairs well with crusty bread and a chilled rosé or sparkling water with citrus for a light summer spread.

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