Farro is marketed as an ancient type of wheat—supposedly, it is the same as wheat was before humans started domesticating and hybridizing it. Be that as it may, it’s a tasty and useful grain. This is one of my favorite ways to use it. I prefer the variety called einkorn with its smaller grains, but you can use any farro. 1 c farro ½ c sliced radishes ½ c halved cherry tomatoes ½ c cucumber halved lengthwise and then sliced 1 c arugula or other salad green in small (1-2") pieces 3 TB (about) olive oil 1 TB (about) balsamic vinegar S & P to taste Note: If you are making the salad ahead of time, hold the arugula and add just before serving. Rinse and drain farro. Add to 3 c boiling salted water and simmer for about 30 min, until done to your liking (it should be a bit chewy, I think). Drain, rinse to cool, drain again, and toss with remaining ingredients. Tastes better if allowed to sit for a while before serving.