Farro salad is a stable of any given Italian summer. Its freshness and lightness are perfect for a picnic or an evening appetizer, especially and if you happen to have a vegetable garden where to pick fresh tomatoes and basil.
There is much confusion or disagreement about what exactly farro is. Emmer, spelt, and einkorn are called farro in Italy, sometimes, but not always, distinguished as farro medio, farro grande, and farro piccolo, respectively. Regional differences in what is grown locally and eaten as farro, as well as similarities between the three grains, may explain the confusion. Barley and farro may be used interchangeably because of their similar characteristics. Spelt is much more commonly grown in Germany and Switzerland and, though called dinkel there, is eaten and used in much the same way, and might therefore be considered farro. Common wheat may also be prepared and eaten much like farro, in which form it is often referred to as wheat berries.
We do use farro religiously in our house, especially in the warm season. However it is also a great ingredient to be added to fresh vegetable soups and it works great when mixed to ingredients like cannellini beans or Tuscan kale.