Farro has been a mainstay of Tuscany, in northeastern Italy, for centuries but is a new face on the block in the U.S. There are lots of choices for sturdy nutritious whole grains that make nice main dish salads, but rustic farro is a fun option. It holds up well after cooking, rivaling pasta, rice, or barley as a great go-to ingredient for quick or do-ahead dishes. Be sure to look for pearled or semi-pearled farro, which cooks in under 30 minutes. Toss in whatever combo of herbs you like—even just a handful of torn flat-leaf parsley adds a burst of freshness to the tender grains and chicken—and fun little bites of fresh mozzarella.