Farro Salad with Peas, Favas, Arugula and Tomatoes

Farro Salad with Peas, Favas, Arugula and Tomatoes
Farro Salad with Peas, Favas, Arugula and Tomatoes
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.
  • Preparing Time: -
  • Total Time: -
  • Served Person: 8 first-course servings
Italian Salad Bean Tomato Side High Fiber Arugula Pea Spring Bon Appétit Vegan Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
  • 6 cups water
  • 5 tablespoons olive oil
  • Carbohydrate 36 g(12%)
  • Fat 9 g(14%)
  • Fiber 7 g(27%)
  • Protein 6 g(12%)
  • Saturated Fat 1 g(7%)
  • Sodium 30 mg(1%)
  • Calories 240

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

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

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