Bluebird Grain Farms

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Recipe serves 6


1 cup split emmer farro

1  cup water

1/2   teaspoon Kosher salt

1  medium cucumber – seeds removed, cut into small dice

 4 roasted red peppers – cut into small dice

1 bunch  Parsley – finely minced

3  tablespoons Mint – finely minced

1/4  cup Kalamata olives -minced

1  lemon – juiced

 1/8  teaspoon Cayenne pepper

1/4 cup extra virgin olive oil

Salt and freshly ground pepper -to taste

 1/4  cup Feta – small diced (optional)

2  Green onions – minced (optional)


Add the split farro, water and kosher salt to a medium sauce pot over high heat. Bring to a boil, reduce to a simmer, cover and cook until the farro is tender (about 10 minutes).  Turn heat off and allow split farro to absorb water, keeping the lid on (about 10 more minutes). Spread the farro out onto a baking sheet to cool.

Meanwhile, in a large mixing bowl,combine the cucumber, roasted red peppers, parsley, mint, olives, lemon and olive oil. When the farro is cool, mix it into the rest of the ingredients in the bowl. Season to taste with salt and pepper. Garnish with the optional feta and minced onions.