Melon, Farro, and Radish Salad with Fresh Mint and Dill

This Mediterranean salad is more than enough on its own or piled alongside grilled fish, chicken, or steak. Sumac adds gorgeous flecks of deep magenta and a tart, lemony flavor that plays off the sweetness of Santa Claus casaba. Soaking the radishes in ice water crisps them and mellows their peppery bite.

Yields 4 to 6 Servings


¾ Teaspoon Fine Sea Salt, Divided, Plus More for Salting Water
¼ Cup Plus 2 Tablespoons Farro (Semipearled or Pearled)
5 Average-Sized Radishes, Trimmed, Cut into Thin Rounds
½ Cup Thinly Sliced Red Onion
4 Teaspoons Red Wine Vinegar
2 Tablespoons Fresh Lemon Juice
2 Tablespoons Extra-Virgin Olive Oil
4 Cups Loosely Packed Baby Arugula (2 Ounces)
2 Cups Balled or Cubed White-Fleshed Turkish or Spanish Casaba Melon
½ Cup Coarsely Chopped Mint
½ Cup Coarsely Chopped Dill
1 Tablespoon Ground Sumac

  • Bring a medium saucepan of salted water to a boil. Add farro and cook until al dente, 15 to 30 minutes. Strain through a fine-mesh sieve (do not rinse) then spread on a large plate; let cool completely.
  • Meanwhile, submerge radishes in a small bowl of ice water; set aside. In a second small bowl, stir together onion, vinegar, and ¼ teaspoon salt. Let stand at least 10 minutes.
  • Drain and pat dry radishes. Whisk lemon juice and olive oil into bowl with onion mixture. In a large salad bowl, gently toss together farro, radishes, arugula, melon, mint, dill, sumac, ½ teaspoon salt, and the onion dressing.