Bring salted water to a boil and cook the farro for the time indicated on the package. Once cooked, let it cool.With a Parisienne scoop carve balls out of melon.Cut the feta into cubes and set aside.

Wash and dry the strawberries, cut them in two or four according to the size.

Clean and wash the salad, dry it thoroughly and set aside.

Finely chop the mint. In a small bowl, prepare an emulsion with yogurt, oil, mint and a few drops of lemon. Season with salt if necessary.

In a salad bowl, combine the salad, the chopped melon, the strawberries, the pieces of feta cheese and farro. Dress with the yogurt emulsion and serve.