Farro Salad with Arugula
Prep time
Cook time
Total time
A hearty salad with arugula, farro, and studded with pistachios.
Recipe type: Salad
Serves: 4 servings
  • 1 cup farro
  • 1 cup apple cider
  • 2 cups water
  • ¾ teaspoons kosher salt
  • 2 bay leaves
  • 5 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • ½ cup shaved parmesan cheese
  • ½ cup chopped pistachios (nuts only)
  • 2 cups arugula or arugula/spinach mix
  • 1 cup parsley or basil leaves, torn
  • 1 cup mint leaves
  • ¾ cup halved grape tomatoes
  • ⅓ cup thinly sliced radish
For the Farro:
  1. Check your brand's package instructions. Most farro requires a cooking ratio of 1 cup grain to 3 cups liquid. Adjust recipe as necessary.
  2. In a medium sauce pain, combine farro, apple cider, bay leaves, salt, and water.
  3. Bring to a boil and then simmer until tender and the liquid is evaporated, approximately 30 min.
  4. Discard the bay leaves.
  5. Set the farro aside to cool.
For the Dressing:
  1. In a small bowl, whisk together the olive oil, lemon juice and a small pinch of salt.
For the Salad:
  1. In a large bowl, toss together the farro with dressing, cheese, and nuts. Just before serving, add the arugula, fresh herbs, tomatoes and radish and fold to combine.
  2. Add a pinch of salt to taste.
  3. Serve immediately.
Recipe by With Two Spoons at https://withtwospoons.com/farro-salad-arugula/