Watermelon Salad with Farro

I’m not going to take credit for this easy summer watermelon recipe. Thanks Mark Bittman, I now prefer ricotta salata over feta cheese!

Ingredients:
3 cups watermelon, deseeded, cubed
2 cups of farro
1 small red onion, thinly sliced
ricotta salata cheese, crumbled
a handful of parsley, roughly chopped
olive oil
lemon juice
salt, pepper

1. Cook farro in boiling water for about 15 minutes, or until farro is chewy. Drain and let sit to cool. Fluff with a fork.
2. In a large bowl combine all the solid ingredients and toss gently. Drizzle with olive oil and lemon juice, sprinkle with salt and pepper, toss and serve.