Recipes Farro, Cherry Tomato and Arugula Salad 5.0 (4,780) Add your rating & review The trick to cooking farro, a variety of wheat cultivated in Italy, is to boil it in lots of salted water, as with pasta. By Cristina Rastelli and Mauro Rastelli Updated on November 17, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Luca Trovato Yield: 6 Ingredients 1 1/2 cups farro (3/4 pound) 1/3 cup extra-virgin olive oil 1/4 cup balsamic vinegar Salt and freshly ground pepper 1/2 pound cherry tomatoes, halved 2 bunches of arugula (3/4 pound), stemmed and torn into bite-size pieces Directions In a large saucepan of boiling salted water, cook the farro until al dente, about 25 minutes. Drain well. Transfer to a bowl and let cool to room temperature. In a bowl, mix the olive oil and vinegar and season with salt and pepper. Add the tomatoes, arugula and dressing to the farro and toss well. Season with salt and pepper and serve at once. Make Ahead The cooked farro can be refrigerated overnight. Suggested Pairing The farro salad calls for a dry white Italian wine with character. Rate it Print