All Hail Farro, Queen of the Make-Ahead Salad

This colorful grain salad is laced with juicy stone fruit and milky burrata cheese.

Of all the grains you can use for salads, farro is the absolute queen. It is elegant, chewy and inherently complex, and that’s before you add any seasonings. It’s also simple and quick to cook, needing about 20 minutes, and the nubby grains stay separate rather than clumping like barley or couscous.

There was a time when farro was a seldom seen in North America, a rarity found mostly in gourmet shops and specialty Italian markets, but now it can be found in supermarkets rubbing shoulders with the quinoa and bulgur, and not a bit less regal for it.

All of this means that you can stop reserving your farro salads for parties, and put them into regular rotation. Healthful, hearty and ripe for variation, the farro salad is ready for weeknight prime time.

In this simple recipe, a colorful jumble of sliced stone fruit and herbs makes for an especially jubilant presentation. You can use any stone fruit you have, pristine or not; all of those wilting, weeping, less-than-perfect specimens are magnanimously invited to join the bowl.

Actually, let’s face it, the softer and gushier the better, because that tangy fruit nectar gives the dressing a sweet-tart depth. To bring out the most juice, the fruit is briefly marinated in lemon juice, salt and a pinch of sugar, which you can do while the farro cooks.

Then dress the grains immediately after draining so the warm farro can absorb as much flavor as possible, and fold in the fruit along with a handful of herbs for freshness and zip. Once assembled, the salad can sit for hours with no ill effects, making it perfect for picnics, potlucks or lunch at your desk the next day.