Farro Salad with Greens

My soon-to-be daughter-in-law, Ashlie made this salad for us for our anniversary and I was hooked! Since then, I have made it several times…and that is just within the last 6 weeks! The recipe comes from the NYT Cooking section and belongs to Charlie Bird, however, we have tweaked it and made it our own.
Here is a video I created for this recipe


  • 1 cup farro
  • 1 cup apple cider
  • 2 cups water
  • 2 teaspoons kosher salt, more as needed
  • 2 bay leaves
  • 8 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1/2 cup Parmesan cheese, grated
  • 70 grams chopped pistachio nuts (1/2 cup)
  • 2 cups arugula leaves
  • 1 cup parsley or basil leaves, torn
  • 1 cup mint leaves
  • ¾ cup halved cherry or grape tomatoes


In a medium saucepan, bring farro, apple cider, salt, bay leaves, and 2 cups of water to a simmer. Simmer until farro is tender. Drain. If all the liquid evaporates before the farro is done, add a little more water. Let farro cool, then discard bay leaves.

In a salad bowl, whisk together olive oil, lemon juice, and a pinch of salt. Add farro, cheese, and pistachio nuts and mix well. This salad base will keep for up to 4 hours at room temperature or overnight in the refrigerator (bring to room temperature before serving). Just before serving, fold in arugula, basil, mint, and tomatoes.

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Lesley Wolman

All things fabulous! ❤️️

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