Ingredients
- 3 cups water
- 1 cup Bluebird Emmer Farro
- 1/2 cup olive oil to taste
- 1/4 cup red wine vinegar to taste
- 1/2 cup red onion chopped
- 1/2 cup celery or fennel chopped
- 1/2 cup carrot chopped
- 1/2 cup cucumber peeled, seeded and chopped
- 1/2 cup tomatoes seeded and chopped
- handfuls arugula chopped
- 2 cloves garlic finely chopped
- 1 small fresh red chili pepper
- 2 tablespoons capers drained
- 1/4 cup flat leaf parsley
- 1/4 cup basil or mint
- oil cured black olives for garnish
Methods
- In a saucepan, bring the water to a boil and salt it lightly. Add the farro, reduce the heat to low, cover, and simmer for 30 to 35 minutes or until the grains are soft but still have some firmness at the center.
- If the farro is ready but has not absorbed all the water, drain the cooked farro in a sieve.
- Place the drained farro in a bowl and let it cool.
- Add the olive oil, vinegar, salt, and pepper to the farro; toss to coat.
- Fold in the onion, celery or fennel, carrot, and cucumber. Then add the tomatoes, arugula, garlic, and chili, if using.
- Add the capers, parsley, and basil or mint, and taste and taste for seasoning. Add more oil, vinegar, salt, or pepper, if you like.
- Garnish the salad with olives, if using. Serve at room temperature
