- 1 cup uncooked farro or wheat berries
- 1 cup green peas
- 1/2 tsp. salt
- 1/4 tsp. freshly ground black pepper
- 1 cup cubed watermelon
- 1 cup coarsely chopped fresh flat-leaf parsley
- 1/3 cup shaved fresh pecorino Romano cheese
Place farro in a large saucepan, and cover with water to 2 inches above farro. Bring to a boil. Cover, reduce heat, and simmer for 23 minutes or until desired degree of doneness.
Add green peas to pan with farro, and cook for 2 minutes or until crisp-tender. Drain and rinse farro mixture with cold water; drain. Combine farro mixture, 1/2 tsp. salt and 1/4 tsp. black pepper in a large bowl. Add the watermelon cubes and 1 cup chopped parsley, and toss gently to combine. Top salad with Romano cheese and enjoy!