Ingredients
2
cups farro or wheat berries*
2
1/2 tbsp 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
Directions
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. **Available at Middle Eastern markets, some supermarkets and farmers\' markets.
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