By Melissa Clark, The New York Times Farro salads have a lot going on in the texture department. Unlike their softer sisters — quinoa, couscous and rice — farro has a hearty, starchy chewiness that’s satisfying even before you start tossing in piles of diced vegetables, dried fruit and toasted nuts. But just because farro salad doesn’t need textural help doesn’t mean it won’t like it.