Farro and Watermelon Salad

• 3 cups cubed watermelon
• 4 cups cooked and cooled farro (or wheat berries)
• 1 small red onion
• 13 cup crumbled ricotta salata
• chopped fresh parsley
• Drizzle with olive oil and lemon juice
• Drizzle with olive oil and lemon juice
• sprinkle with salt and pepper
• sprinkle with salt and pepper

1. In a large bowl combine 3 cups cubed watermelon, 4 cups cooked and cooled farro (or wheat berries), 1 small red onion, 1/3 cup crumbled ricotta salata and chopped fresh parsley.
2. Drizzle with olive oil and lemon juice, sprinkle with salt and pepper, toss, and serve.

cubed watermelon, red onion, ricotta salata, fresh parsley, drizzle with olive oil, drizzle with olive oil, salt, salt

Taken from cooking.nytimes.com/recipes/1014896 (may not work)