Farro Salad with Peas, Favas, Arugula and Tomatoes

Ingredients

• 8 servings arugula 
• 2 cups arugula fresh halved
• 1 cup baby lima beans fresh frozen shelled
• 1 cup peas fresh frozen shelled
• 5 tablespoons olive oil 
• 3  plum tomatoes seeded finely chopped
• 2.5 tablespoons red wine vinegar 
• 6 cups water 
• 2 cups wheat berries 

Equipment

• bowl
• sauce pan
• whisk
• pot

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).
2. Drain well.
3. Whisk oil and vinegar in large bowl. Season with salt.
4. Add farro; toss. Cool.
5. Meanwhile, cook favas in pot of boiling salted water for 3 minutes.
6. Add peas and cook until just tender, about 1 minute longer.
7. Drain. Cool in bowl of ice water.
8. Drain.
9. Add favas and peas to farro. (Can be made 4 hours ahead. Cover; chill.)
10. Add arugula and tomatoes to farro mixture. Toss to combine. Season generously with salt. Spoon salad onto platter.
11. Garnish with additional arugula.
12. *Farro is sold at some Italian markets; or order from Dean & DeLuca, 800-221-771
13. Wheat berries are sold at natural foods stores and some supermarkets.
14. **Available at Middle Eastern markets, some supermarkets and farmers' markets.