Name: Farro Salad with Peas, Favas, Arugula and Tomatoes
Yield: 8 first-course servings
Ingredients: 6 cups water; 2 cups farro or wheat berries*; 5 tablespoons olive oil; 2 1/2 tablespoons red wine vinegar; 1 cup shelled fresh fava beans** or frozen baby lima beans; 1 cup shelled fresh peas or frozen peas; 2 cups fresh arugula leaves, halved; 3 plum tomatoes, seeded, finely chopped; Additional arugula leaves

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Farro Salad with Peas, Favas, Arugula and TomatoesBrian Leatart

Farro, an old-world wheat variety, has taken today's Tuscan cooking by storm. It has been cultivated in the Garfagnana — an area of forests in northern Tuscany — for millennia. Traditionally, the grain was used to make soups and porridge; now it's a part of any number of dishes, including risotto, where it replaces the rice, and salads like this one. If you cannot find farro, use wheat berries.

Recipe notes

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