ItalianSaladVegetarian

Charlie Bird's Farro Salad

Name: Charlie Bird's Farro Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Cuisine: Italian
Ingredients: 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

Nutty farro gets a sophisticated boost when simmered in apple cider with bay leaves, creating an unexpectedly sweet and savory base that's tossed with bright red wine vinegar, crunchy pistachios, and sharp Parmesan. The combination of tender grains and textural contrast makes this an elegant yet approachable salad that bridges seasons beautifully. Perfect for lunch bowls, dinner parties, or whenever you want something substantial that feels restaurant-quality.

Prep

15 minutes

Cook

30 minutes

Total

45 minutes

Serves

Jump to recipe

Ingredients

Units

Instructions

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
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
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
Add pistachios and Parmesan cheese to the farro and toss to combine.
5
Just before serving, fold in cherry tomatoes, radishes, arugula, mint, and basil.
6
Season with additional salt and black pepper to taste. Serve at room temperature.

🖨 Print recipe

Reviews

Loading reviews…

Write a review

More Italian recipes

View all →

Italianmain

Acqua Pazza (Crazy Water Fish)

⏱ 40 minutes

ItalianMain

Baked Ziti

⏱ 1 hour 50 minutes