I first discovered farro in Rome working at the Rome Sustainable Food Project where we made endless farro salads, farrotto and more—at a time when I was like a sponge cake for all things food, writing, and Italy. Now, after years working in food editorial and tech, from Rome to New York to San Francisco to coastal New England, it’s found a new place in my life at the heart of my home cooking. This technique is great for summer or whenever you need a workhorse for daily lunches, picnic dinners, and anytime eating. It’s highly flexible and adapts to the season, produce, or whatever you have on hand. Here’s how to make it my way.

You need:

• 1 bag of farro

• A bunch of basil or chopped fresh spinach

• 2 cups of chopped tomatoes

• 1 cup of raw walnuts or almonds

• 1 cup of goat cheese or bocconcini (tiny mozzarella balls)

• Olive oil

• Salt + pepper

• A good attitude