Melon, Farro and Radish Salad with Fresh Mint and Dill

Recipe from: The Melon, by Amy Goldman


3/4 teaspoon fine sea salt, divided, plus more for salting the water

1/4-cup + 2 tablespoons farro

5 radishes, trimmed, cut into thin rounds.

1/2-cup thinly sliced onion

4 teaspoons red wine vinegar

2 tablespoons fresh lemon juice

4 cups loosely packed arugula

2 cups balled or cubed melon, any variety

1/2-cup coarsely chopped mint

1/2-cup coarsely chopped dill

1 tablespoon ground sumac

You could also add your green beans, raw and snapped in half to this salad


Bring a medium saucepan of salted water to a boil. Add farro and cook until al dente (15 - 30 minutes). Strain through a sieve and then spread on a large plate. Let cool completely. Meanwhile, submerge your radishes in a small bowl of water and set aside. In a second small bowl, stir together the onion, vinegar, and 1/4 teaspoon salt. Let stand at least 10 minutes. Drain and pat the radishes dry. Whisk the lemon juice and olive oil into a bowl with the onion mixture. In a large salad bowl, gently toss together the farro, radishes, arugula, melon, mint, dill, sumac, 1/2 teaspoon salt and onion dressing.

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