Grano Salad with Peas, Favas, Arugula and Tomatoes (Grano di Verdure)

Servings 8


  • 16 cups boiling water
  • 2 cups grano or Pearled Soft White Wheat ND
  • 5 tablespoons olive oil
  • 2 1/2 tablespoons red wine vinegar
  • 1 cup shelled fresh fava beans or frozen baby lima beans
  • 1 cup shelled fresh peas or frozen peas
  • 6 basil leaves slivered
  • 2 cups fresh arugula leaves halved
  • 3 plum tomatoes seeded, finely chopped, roma
  • Additional arugula leaves


  • Combine 16 cups water, salted as you would for pasta, and Grano in a pot. Bring to a boil, then reduce heat to medium. Simmer, stirring frequently, until Grano is tender but still chewy, about 30-35 minutes. Drain well.
  • Whisk oil and vinegar in large bowl. Season with salt. Add Grano; toss. Cool.
  • Meanwhile, cook fava beans in pot of boiling salted water for 3 minutes. Add peas and cook until just tender, about 1 minute longer. Drain. Cool in bowl of ice water. Drain. Add fava beans and peas to Grano. (Can be made 4 hours ahead. Cover; chill.)
  • Add basil, arugula and tomatoes to Grano mixture. Toss to combine. Season generously with salt. Spoon salad onto platter. Garnish with additional arugula.