Charlie Bird’s Farro Salad

A fresh, flavorful farro salad with some zing from lemon and crunch from pistachio. I put extra Parmesan in because I like cheese. Adapted from the New York Times.


  • 1 c farro
  • 1 c apple cider
  • 2 t kosher salt, more as needed
  • 2 bay leaves
  • 8 T extra-virgin olive oil
  • 2 T fresh lemon juice
  • 100 g Parmesan cheese, shaved with a vegetable peeler (about 2/3 c)
  • 1/2 c pistachio nuts
  • 2 c arugula
  • 1 c parsley / basil, roughly chopped
  • 1 c mint, roughly chopped
  • ¾ c cherry tomatoes, halved


  1. Bring farro, apple cider, salt, bay leaves and 2 cups water to a simmer in a medium saucepan. Simmer until farro is tender and liquid evaporates, about 30 minutes. (Note: if all the liquid evaporates before the farro is done, add a little more water.)
  2. Let farro cool, then discard bay leaves.
  3. In a large bowl, whisk together olive oil, lemon juice and a pinch of salt in a small bowl.
  4. Add farro, cheese and pistachio nuts, and toss to combine.
  5. Just before serving, fold in arugula, herbs, and tomatoes. Add salt to taste.

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