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Farro Salad with Peas, Fava Beans, Arugula and Tomatoes

Page history last edited by debrarian 12 years, 3 months ago

aka Anna-Loves-Fava-Beans Salad


  • 6 cups water
  • 2 cups farro (or wheatberries) - you can buy farro at an Italian market
  • 5 T. olive oil
  • 2 1/2 T. red wine vinegar
  • 1 cup (or MORE) shelled fava beans
  • 1 cup shelled peas
  • 2 cups fresh arugula
  • 3 plum tomatoes finely chopped


Combine water and farro in a medium saucepan.  Bring to a boil and reduce heat to medium.  Cover partially; simmer until tender (20 minutes for farro, 45 minutes for wheatberries).  Drain well.


Whisk oil and vinegar in a large bowl. Season with salt and toss with farro.  Cool.


Cook favas in boiling salted water for about 5 minutes.  Add peas and cook 1 more minute.  Cool in ice water and drain.  Pull the little beanskins off and toss everything together. 



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