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.
In a salad bowl, whisk together olive oil, lemon juice and a pinch of salt. Add farro, cheese and pistachio nuts and mix.
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.