Description
A refreshing and vibrant Charlie Bird Farro Salad featuring tender farro cooked in apple cider, tossed with fresh lemon vinaigrette, nutty parmesan, crunchy pistachios, peppery arugula, fragrant herbs, juicy cherry tomatoes, and crisp radishes. Perfect as a hearty side dish or light main, this salad balances nutritious grains with fresh, bright flavors and textures.
Ingredients
Grains and Cooking Liquids
- 1 cup whole farro (see recipe note #1 for using semi-pearled farro)
- 1 cup apple cider
- 2 cups cold water
- 1 teaspoon kosher salt
- 2 bay leaves
Dressing
- 1 lemon (juiced, about 2 tablespoons)
- 1/2 cup extra-virgin olive oil
Salad Components
- 2 1/2 ounces parmesan cheese (coarsely grated or shaved, about 1/2 cup)
- 2 1/2 ounces chopped pistachio nuts (about 1/2 cup)
- 3 ounces baby arugula leaves
- 1 ounce flat leaf parsley or basil leaves (torn, about 1 cup)
- 1 ounce mint leaves (torn, about 1 cup)
- 3/4 cup cherry or grape tomatoes (halved)
- 1/3 cup thinly sliced radish
- Flaky sea salt (such as Maldon, for finishing)
Instructions
- Cook Farro: In a medium saucepan, combine the farro, apple cider, cold water, kosher salt, and bay leaves. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer gently for 30 to 35 minutes until the farro is tender and most of the liquid has evaporated. Remove from heat and allow to cool. Discard bay leaves and fluff the farro with a fork.
- Prepare Dressing and Combine Base: In a large salad bowl, whisk together the freshly squeezed lemon juice and extra-virgin olive oil to create a bright dressing. Add the cooled farro to the bowl and gently toss to coat evenly in the dressing. This farro base can be held at room temperature for up to 4 hours or refrigerated overnight. If refrigerated, bring it back to room temperature before proceeding.
- Add Salad Ingredients and Serve: When ready to serve, gently fold the parmesan cheese, chopped pistachio nuts, baby arugula, torn parsley or basil, torn mint leaves, halved cherry tomatoes, and thinly sliced radishes into the dressed farro. Season the salad to taste with flaky sea salt such as Maldon. Serve immediately for the best texture and flavor.
Notes
- Whole farro takes longer to cook and retains more texture, but if using semi-pearled farro, reduce cooking time accordingly as per package instructions.
- The apple cider adds a subtle sweetness and depth to the farro; do not omit for authentic flavor.
- The salad can be made ahead by preparing the farro base; add fresh greens and nuts just before serving to maintain brightness and crunch.
- Flaky sea salt is recommended for finishing to provide a nice texture and a burst of saltiness.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
