Farro Salad from Charlie Bird Restaurant

NY restaurant Charlie Bird‘s wonderful use of farro – recipe adapted from a NYT recipe feature. Photo by Evan Sung, for the NYT

A simple salad to have anytime from the great NYC restaurant, Charlie Bird!


1 cup MG Pearled Farro
1 cup apple cider
1-2 tsps kosher salt
2 bay leaves
8 tbsp extra virgin olive oil
2 tbsp fresh lemon juice
1/2 cup shaved parmesan cheese - use a veg peeler
1/2 cup pistachio nuts
2 cups arugula leaves
1 cup parsley or basil leaves, torn
1 cup mint leaves
3/4 cup halved cherry or grape tomatoes
1/3 cup thinly sliced radish


  1. We suggest using MG pearled farro – as it will cook up faster than non-pearled. 
  2. Simmer the farro in the apple cider, 2 cups water – adding the salt (to taste) and bay leaf,  for about 20-30 minutes – add a bit more water if needed before the farro is done. Let cool when done, discard the bay leaves.
  3. In a salad bowl, whisk together the olive oil, lemon juice. Add farro, cheese and pistachio nuts and toss well. The salad base will keep for about 4 hours at room temps or overnight in the fridge. Bring to room temps before serving. 
  4. Just before serving, fold in the arugula, herbs, tomatoes, radish.


Course:Main Dish, Side Dish, Snack


Adapted from Farro Salad recipe from Charlie Bird via the NYT.