2cupscooled cooked farrocook according to package directions
1pintcherry or grape tomatoeshalved
5cupsbaby arugula leaves
Instructions
In a small food processor combine the basil, tarragon, shallots, and salt and pepper. Add the olive oil, orange juice, and vinegar and blend until it is a thick dressing.
Place the farro in a large bowl, add the dressing and toss to combine well. Let sit at room temperature for an hour, if possible, or refrigerate for up to one day. Add the tomatoes and the arugula and toss to combine. Taste and add salt and pepper if necessary. Serve at room temperature.
Notes
Farro is a wheat grain, popular throughout the Mediterranean, and Italy is the capital of farro consumption; it was in fact the main grain of ancient Rome. When you really dig into the world of farro you’ll find there are actually three species of farro, but the emmer variety is the one that is most commonly available.Make sure you buy the semi-pearled variety, which cooks much faster, and allows you to skip the overnight soaking step. Not all packaging is very clear about this, so make sure to read the cooking instructions on the farro you buy to see if this step is necessary.