Salads that combine something old with something new are fun to explore, especially in the summertime. In this case, the something old is farro, a grain in the wheat family that dates back to Etruscan times. When cooked, farro takes on a nutty flavor along with a chewy texture and makes a great backdrop in salads. The something new is also farro, because despite its long history, it’s not used frequently in American kitchens.
I adapted this salad from the cover recipe of the May 2000 issue of Bon Appétit entitled, “The Soul of Tuscany.”
The team of recipe writers who developed the farro salad for Bon Appétit kept the salad simple and focused on ingredients that would be part of a Tuscan harvest.
Start with the grains
The farro, which is similar to wheat berries in looks and flavor, cooks first, plumping up in simmering water. After it’s drained, a quick vinaigrette of olive oil and red wine vinegar coats it. The grains absorb the flavors while they cool. Meanwhile the beans and peas can start cooking.
Vegetables work their magic
While the Bon Appétit recipe called for fresh fava beans, a highlight of spring Tuscan markets, I used more available baby limas. I liked the mix of the creamy limas, just-cooked peas, and bright tomatoes, but I wanted more. So I doubled the ratio of vegetables that the original salad called for.
Next, I added minced parsley, basil, and sliced green onion for their flecks of distinctive flavor and color.
The original recipe called for arugula leaves, but I used spinach in this version. I also added a squeeze of fresh lemon juice at the end, which lends a clean finish to the salad’s taste.
This fresh salad brings a colorful mix of legumes and fresh tomatoes to brighten the flavors and the palette of the dish. 
The first time I tried this recipe, I used quinoa (a gluten-free option) in place of the farro, and we loved the result. I also added small chunks of fresh mozzarella to leftover salad to give it a bit of heft. The salad is very adaptable, so you can substitute whatever vegetables or grains you wish to use.
Aside from its colorful appearance, this farro salad makes a great summer meal and can be prepared ahead of time. I can see bringing it along for picnics or potlucks and letting friends experience something new made with something old. And deliziosa.
Farro Salad with Peas, Limas, and Tomatoes
Sunnyside Cook
Ingredients
- 1 cup farro*
- 3 cups water
- 3 tablespoons olive oil
- 1 tablespoon plus 1 teaspoon red wine vinegar
- 1 cup frozen baby lima beans
- 1 cup fresh shelled green peas or frozen peas
- 3 plum or Campari tomatoes --seeded and finely chopped
- 1 green onion --thinly sliced (about 1 tablespoon)
- 1 tablespoon minced fresh parsley
- 1 tablespoon minced fresh basil leaves
- 1 tablespoon fresh lemon juice
- 1 1/2 cups fresh spinach leaves
- salt to taste
- freshly ground black pepper to taste
Instructions
- Rinse farro. Combine water and farro in medium saucepan so that water covers the grains. Bring to a boil. Reduce the heat level to medium and cook for 20-30 minutes, until farro is tender. Drain well.
- Whisk olive oil and red wine vinegar together in the bottom of a large bowl. Season with salt and black pepper. Add warm, drained farro and toss. Leave at room temperature to cool while preparing lima beans and peas.
- Meanwhile in same medium saucepan, cook lima beans according to package directions. (I simmered mine for about 14 minutes.) During the last minute of cooking time, add the peas and cook for just one minute. Drain and refresh with cold water to cool the legumes down and keep the bright green color. Drain well. Add limas and peas to farro.
- Add tomato pieces, parsley, basil, and green onions to farro mixture, tossing to distribute evenly. Sprinkle lemon juice over and mix together.
- Add about half of the spinach leaves. Toss to combine and taste for seasoning, adding more salt, pepper, lemon juice, or vinegar, if needed.
- Line serving dishes with remaining spinach leaves and serve salad over them.
What a great way to get your RDA of flavor!