Farro Salad with Peas, Favas, Arugula and Tomatoes Recipe

  • 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
  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.
  2. Whisk oil and vinegar in large bowl. Season with salt. Add farro; toss. Cool.
  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.)
  4. Add arugula and tomatoes to farro mixture. Toss to combine. Season generously with salt. Spoon salad onto platter. Garnish with additional arugula.
  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.
  6. Available at Middle Eastern markets, some supermarkets and farmers' markets.