Charlie Bird’s Farro Salad version 1.0

farro salad

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  • 1 cup pearled farro
  • 1.5 cups water (adjust water amount so as not to exceed liquid per farro package instructions)
  • 1 cup apple cider (I used Hard Cider from trader Joes)
  • 1/2 teaspoon Kosher salt
  • 2 bay leaves


  • 8 tablespoons extra-virgin olive oil
  • 3 tablespoons Lemon juice
  • 1/2 cup Parmesan cheese (shave with a vegetable peeler )
  • 1/2 cup chopped pistachio nuts


  • 2 cups arugula leaves
  • 1 cup torn basil leaves
  • 1 cup mint leaves
  • 3/4 cup halved cherry tomatoes
  • 1/3 cup thinly sliced radish


  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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