Ingredients

1 cup uncooked farro or wheat berries
1 cup shelled green peas (about 3/4 pound unshelled)
1/2 teaspoon salt 
1/4 teaspoon freshly ground black pepper
1 cup cubed watermelon
1 cup coarsely chopped fresh flat-leaf parsley
1/3 cup (1 1/2 ounces) shaved fresh pecorino Romano cheese 

Preparation

1. 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.
2. 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.
3. Combine farro mixture, 1/2 teaspoon salt, and 1/4 teaspoon 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.

Note:
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

From Cooking Light 

Grilled Spicy Watermelon Makes 8 to 10 servings

1 tablespoon lime zest
1/4 cup lime juice
1/4 cup honey, divided
2 teaspoons garlic chili sauce
Pinch salt
1 medium watermelon
1 tablespoon freshly chopped cilantro

1. Preheat grill to high.
2. In bowl, whisk together lime zest, juice, half of the honey, garlic chili sauce and salt.
3. Cut watermelon into 1-inch-thick wedges. Lightly drizzle each side with remaining honey, and place on grill in batches. Grill until just browned, about 2 minutes per side.
4. Place watermelon slices on a plate, and drizzle with lime dressing. Garnish with cilantro. 

From Organic Authority 

Whisk together the orange juice, lemon juice, shallots, honey, salt, and pepper. Slowly pour in the olive oil, whisking constantly, to form an emulsion. If not using within an hour, store the vinaigrette covered in the refrigerator.

Place the arugula, watermelon, feta, and mint in a large bowl. Drizzle with enough vinaigrette to coat the greens lightly and toss well. Taste for seasonings and serve immediately.

Read more at: The Food Network