Farro Salad with Peas, Favas, Arugula and Tomatoes

Farro, an old-world wheat variety, has taken today's Tuscan cooking by storm. It has been cultivated in the Garfagnana — an area of forests in northern Tuscany — for millennia. Traditionally, the grain was used to make soups and porridge; now it's a part of any number of dishes, including risotto, where it replaces the rice, and salads like this one. If you cannot find farro, use wheat berries.