Charlie Bird's Farro Salad
Italian-AmericanSaladVegetarian

Charlie Bird's Farro Salad

Prep
15 minutes
Cook
30 minutes
Total
45 minutes
Serves
6
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Ingredients

Units
  • 1 1/2 cups farro
  • 2 cups apple cider
  • 2 bay leaves
  • Kosher salt, to taste
  • 1/3 cup extra-virgin olive oil
  • 3 tbsp red wine vinegar
  • 1/2 cup shelled pistachios, roughly chopped
  • 1/2 cup freshly grated Parmesan cheese
  • 1 cup cherry tomatoes, halved
  • 4 radishes, thinly sliced
  • 2 cups baby arugula
  • 1/4 cup fresh mint leaves, torn
  • 1/4 cup fresh basil leaves, torn
  • Freshly ground black pepper, to taste

Instructions

  1. 1

    In a large pot, combine farro, apple cider, bay leaves, and a generous pinch of salt. Add enough water to cover by 2 inches.

  2. 2

    Bring to a boil, then reduce heat and simmer until farro is tender but still chewy, about 25-30 minutes. Drain and discard bay leaves.

  3. 3

    While farro is still warm, transfer to a large bowl and toss with olive oil and red wine vinegar. Season with salt and let cool to room temperature.

  4. 4

    Add pistachios and Parmesan cheese to the farro and toss to combine.

  5. 5

    Just before serving, fold in cherry tomatoes, radishes, arugula, mint, and basil.

  6. 6

    Season with additional salt and black pepper to taste. Serve at room temperature.