Charlie Bird’s Farro Salad version 1.0

Farro is my favorite grain.

It’s chewy, nutritious, and versatile.

Farro can be added to a salad, served as a side, and even as part of your main course.

I remember reading about it a few years ago in Food and Wine that it was the ‘new quinoa’.

I don’t know if it really ever became the new quinoa, but have seen it make an appearance restaurants recently.

I know this one happen to come from Charlie Bird in New York City.

I haven’t had a chance to eat there myself, but if this is any representation of what they can offer.

It’s absolutely a killer dish!!

Charlie Bird's Farro Salad version 1.0 with Hard Cider |

Here is a breakdown of how I perceived each of the components of the dish-

  • The herbs – mint and basil are prominent and add a brightness to the dish
  • The vegetables – radish primarily unsurprisingly provides a crunchy texture, while the arugula sprinkles peppery and pungent notes
  • The nuts – pistachios, while not as crunchy as radish, provide another layer of body to the dish. Definitely a dimension different than the farro and radish. I thought they could be substituted with walnuts or pecans, but after trying them, I like pistachios best!
  • The cherry tomatoes – balance out the herbs and slightly savory flavor of the farro with a non-acidic sweetness. Take your tomatoes to the next level and use heirloom cherry tomatoes for added complexity.
  • The lemon olive oil dressing also keeps the dish light and summery.

This is a real complex salad as you can tell from the ingredients.

But that’s what makes it work!

If I were tight on time or didn’t have the apple cider on hand I would remake this again with just straight farro.

I think mixing in the Parmesan cheese may have overpowered the cider flavor. It was very subtle.

If it wasn’t the cheese, maybe it was the bayleaf.

Or the cider itself just isn’t that bold.

Regardless, this has become part of my rotation when I’m craving some arugula and farro together.

This was a healthy and really really good tasting salad.

Easily on my top 10 list.

I would recommend you give this a try if you’re looking for a healthy, nutritious treat.

The farro, herbs, nuts, and cheese complement each other quite well like water and plants.

This is one of my most popular recipes, please help get the word out and Pin it! 


In case you missed them, here are some of my other farro recipes!


inspired by the NY Times.

Print Recipe
Charlie Bird's Farro Salad version 1.0 BigOven - Save recipe or add to grocery list Yum
Course side
Cuisine New American
Prep Time 15 minutes
Cook Time 30 minutes
Course side
Cuisine New American
Prep Time 15 minutes
Cook Time 30 minutes
  1. In a medium saucepan, bring farro, apple cider, salt, bay leaves and water to a simmer and continue until farro is tender and liquid is absorbed ~30 minutes. If all the liquid evaporates before the farro is done, add a little more water.
  2. In a salad bowl, whisk together olive oil, lemon juice and a pinch of salt. Add farro, cheese and pistachio nuts and mix.
  3. Just before serving, fold in arugula, herbs, tomatoes, radish and grind fresh pepper on top. This salad tastes best at room temperature or a little warm. I didn't like it straight out of the fridge as the coolness muted some of the flavors.

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