Active Time: 15 Mins
Yield: 4
Primary Ingredients – watermelon, wheat berries, cucumber, ricotta salata, and radish sprouts
Ingredients
- 1 1/2 cups uncooked wheat berries or farro
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 1/2 teaspoon honey
- 3/4 teaspoon finely ground sea salt
- 1/2 teaspoon black pepper
- 3 cups cubed seedless watermelon (from 1 16-oz. watermelon)
- 2 cups thinly sliced unpeeled English cucumber (from 1 medium cucumber)
- 2 ounces ricotta salata cheese (about 1/2 cup), thinly sliced
- 1 cup radish sprouts (2 oz.)
Nutritional Information
- Calories 434
- Fat 16g
- Satfat 4g
- Cholesterol 15mg
- Fiber 10g
- Protein 13g
- Carbohydrate 66g
- Sugars 10g
- Sodium 658mg
- Iron 0.6mg
- Calcium 24mg
- Calories 434
- Fat 16g
- Satfat 4g
- Cholesterol 15mg
- Fiber 10g
- Protein 13g
- Carbohydrate 66g
- Sugars 10g
- Sodium 658mg
- Iron 0.6mg
- Calcium 24mg
How to Make It
Step 1
Prepare wheat berries according to package directions. Drain; rinse with cold water, and drain again.
Step 2
Whisk together oil, vinegar, honey, salt, and pepper in a large bowl until smooth. Add watermelon, cucumber, and cooked wheat berries; toss to coat. Divide mixture evenly among 4 shallow serving bowls; top with ricotta salata and sprouts.
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