This just might be the perfect dish. It’s beautiful, delicious, healthy and easy to make. Like most good salads, it works well with variations.  Try adding a little tuna, or serve it alongside grilled steak or fish.  Just be sure to use your best olive oil, and enough salt and pepper.  This salad also can be made a day ahead.  For the best results on the second day, bring it to room temperature before serving, and refresh it with a touch of olive oil and a squeeze of lemon.  Gluten free?  Just sub Quinoa for the farro!

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2 cups farro

2 tablespoons salt, plus more to taste

½ cup best-quality extra-virgin olive oil

1 tablespoon white wine vinegar

Juice of 1 lemon

Freshly ground black pepper

2 cups cherry tomatoes, halved

1 medium English cucumber, peeled and quartered, cut into bite-size pieces

¼ medium red onion, finely shaved

1 cup arugula, loosely packed

In a medium saucepan, combine farro with 2 quarts water and 2 tablespoons salt.  Bring to a boil over high heat.  Reduce the heat to medium-low and simmer, uncovered, for 20 to 25 minutes, or until the farro is al dente.  Rinse under cold water immediately, drain, and transfer to a large bowl.

Add 6 tablespoons olive oil, the vinegar, half of the lemon juice, and salt and pepper to taste.  Stir to blend. Add the tomatoes, cucumbers, onions and arugula, and toss to coat.  Finish with the remaining olive oil and lemon juice.

Serves 8 to 10 as a side dish

To drink: Dolcetto, Barbera or Soave