Go Back

Farro Salad with Arugula

A hearty salad with arugula, farro, and studded with pistachios.
Course Salad
Prep Time 50 minutes
Cook Time 40 minutes
Total Time 1 hour 30 minutes
Servings 4 servings
Author Adapted from Charlie Bird Restaurant


  • 1 cup farro
  • 1 cup apple cider
  • 2 cups water
  • 3/4 teaspoons kosher salt
  • 2 bay leaves
  • 5 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1/2 cup shaved parmesan cheese
  • 1/2 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
  • 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.