For a whole new summer grain salad experience, broil farro until it's crackly and crispy, toss with parsley, parmesan, and lemon zest, then scatter over the ripest, juiciest tomatoes you have. Repeat all summer long. <br /> <br />A few notes: <br />—Substitute other grains for the farro (freekeh, wheat berries, spelt, and quinoa are favorites of mine). <br />—Use leftover or freshly prepared grains (fully cooled). <br />—For best results, cook the grains like pasta in a pot of heavily salted water to minimize the amount of moisture they retain. They’ll crisp better this way, and cook faster, too. <br />

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