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 information
Yield
8 first-course servings
Ingredients
Preparation
Step 1
Combine 6 cups water and farro in medium saucepan. Bring to boil. Reduce heat to medium. Cover partially; simmer until farro is tender, about 20 minutes (about 45 minutes for wheat berries). Drain well.
Step 2
Whisk oil and vinegar in large bowl. Season with salt. Add farro; toss. Cool.
Step 3
Meanwhile, cook favas in pot of boiling salted water for 3 minutes. Add peas and cook until just tender, about 1 minute longer. Drain. Cool in bowl of ice water. Drain. Add favas and peas to farro. (Can be made 4 hours ahead. Cover; chill.)
Step 4
Add arugula and tomatoes to farro mixture. Toss to combine. Season generously with salt. Spoon salad onto platter. Garnish with additional arugula.
Step 5
*Farro is sold at some Italian markets; or order from Dean & DeLuca, 800-221-7714. Wheat berries are sold at natural foods stores and some supermarkets.
Step 6
**Available at Middle Eastern markets, some supermarkets and farmers' markets.
