FARRO SALAD WITH FAVAS, ARUGULA AND TOMATOES

This recipe is from Bon Appetit and can be varied with added or different ingredients. I added fresh basil along with the arugula and a little balsamic vinegar to give it a sweet taste.

Ingredients:

6 cups water
2 cups farro or wheat berries (I can never find farro and like the wheat berries)
5 tablespoons olive oil
2 1/2 tablespoons red wine vinegar
1 cup shelled fresh fava beans or frozen baby lima beans
2 cups fresh arugula leaves, halved
3 plum tomatoes, seeded, finely chopped
Additional arugula leaves
Parmesan or pecorino

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 and 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 ahead; cover and chill).

Add arugula and tomatoes to farro mixture (and basil if using it). Toss to combine. Season generously with salt. Spoon salad onto platter. Garnish with additional arugula and serve with parmesan or pecorino cheese.