Emmer Farro Salad with Fresh Garden Vegetables

A summertime Favorite!
Compliments of Bluebird Grain Farm Kitchen


3 C Water
1 C Farro
½ C Olive Oil to taste
¼ C Red Wine Vinegar to taste
½ C Chopped Red Onion
½ C Chopped Celery or Fennel
½ C Chopped Carrot
½ C Peeled & Seeded Cucumber
½ C Tomatoes, Seeded & Chopped
Handfuls of Chopped Arugula
2 Cloves Finely Chopped Garlic
1 Small Fresh Red Chili Pepper
2 Tablespoons of Capers, drained
¼ C Flat Leaf Parsley
¼ C Basil or Mint

Oil Cured Black Olives for Garnish

1. 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. (Each brand absorbs water differently.) Place the drained farro in a bowl and let it cool.

2. 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.

3. Garnish the salad with olives, if using. Serve at room temperature