August is peak watermelon season, which is why we’re not passing up any opportunity to meet our summer melon quota. This watermelon and wheat berry salad is an al fresco favorite for one very important reason: You can do the prep work a couple days in advance. If you pickle the onions, cook the wheat berries, and make the dressing the day before, you can have a beautiful summer side on your hands in no time at all.Print
- 1/2 cup white wine vinegar
- 1 tablespoon sugar
- 1 1/2 teaspoons kosher salt
- 1 cup ice cubes
- 1 small red onion, thinly sliced
- 1 1/2 cups wheat berries or farro
- 1 baby watermelon, cut into wedges or cubes
- 5 radishes, thinly sliced
- 2 Persian cucumbers, cut into spears
- 1/4 cup olive oil
- 1 tablespoon red wine vinegar
- 2 tablespoons lime juice
- 1 1/2 teaspoon honey
- Kosher salt
- Black pepper
- 1/4 cup cilantro leaves
- To make the pickled onions, whisk vinegar, sugar, and salt in a small saucepan over medium heat until sugar and salt dissolves. Add ice cubes and stir until melted. Place onions in a jar with a lid and pour in vinegar mixture. Let sit at room temperature for 1 hour. Cover, then chill for at least 1 hour.
- Prepare wheat berries according to package directions. Drain, rinse with cold water, and drain again.
- Whisk together oil, vinegar, lime juice, and honey in a large bowl until smooth. Season with salt and pepper to taste.
- Add cooked wheat berries, watermelon, radish, and cucumber and toss to coat. Plate salad and top with pickled onions and cilantro.