My favorite way to employ it during hot weather is with this ingenious seasonal salad by Melissa Clark. Start by toasting farro, until it's nutty and golden brown; toss in parsley, scallions, lemon juice, and cherry tomatoes, for a meatier riff on tabbouleh; then top with crumbled cheese fricos for a crispy, salty finish.
For more substance, I served this salad with a side of grilled shrimp and Italian salsa verde, but you could add other seafood like scallops or lump crabmeat. Or, as Melissa suggested, bits of salumi: "Cubes of pancetta or sopressata would be killer!" she told me. Great — I've got an excuse to make this again sometime soon. Keep reading for the basic recipe. 1 cup semipearled farro Serves 4 to 6.
2 ears sweet corn, shucked
1/4 cup pine nuts
4 ounces (1 cup) young pecorino, coarsely grated
1-1/2 cups cherry tomatoes, quartered if large
1/2 cup chopped fresh parsley
1/4 cup thinly sliced scallions
1 fat garlic clove, finely chopped
5 tablespoons extra-virgin olive oil, plus more for serving
1 teaspoon fresh lemon juice, plus more for serving
Coarse sea salt, to taste
Freshly ground black pepper, to taste
1 cup semipearled farro
Serves 4 to 6.