Farro Salad with Crushed Cucumbers, Garlic, Mint & Fresno Peppers

By Chef Oliviero Borgna

June 21, 2024

Cook Time

60 minutes

Serves

4–6

In this Recipe

Heritage Extra Virgin Olive Oil

Ingredients

Farro 1 lb

Persian Cucumbers 3

Garlic 3 cloves

Fresno Chili 6

Mint 1/2 bunch, washed

Flamingo Estate Extra Virgin Olive Oil to taste

Lemons juice and zest of one

Salt to taste

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Steps

First cook your farro. Rinse it quickly under cold water and then place in a pot on a medium heat with enough cold water to cover by 2”. Stir the farro every so often to ensure even cooking. When the water comes to a high simmer, turn the temperature down and cook for another 15-20 minutes, tasting to make sure the grains don't burst and over cook. When they are done drain in a colander and then place on a roasting tray to cool in the fridge.
While you farro is cooking, prepare your chilis and cucumbers. Trim off the tops and bottoms of your cucumbers. Now put your palm down on the cucumber and lean your full weight on it until you feel the cucumber get crushed. Use your hands and rip the cucumber up into irregular pieces and transfer to a bowl.
Peel your garlic and chop very finely. Mix into your cucumber and put in the fridge.
Seed the chilis and cut into thin strips. Lightly saute in an excess of olive oil 4 tablespoons or so then set aside.
Wash and pick your mint leaves and then chiffonade.
When your farro has cooled, mix with chilis in oil and season with salt. Add your cucumbers and mix again, and finally mix in your mint leaves. Add the juice and zest of one lemon.