45 minutes
A vibrant and flavorful salad made with farro, fresh herbs, arugula, cherry tomatoes, and a zesty lemon-Parmesan dressing.
Farro
cups
cups
teaspoons
each
tablespoons
tablespoons
Parmesan Cheese, shaved with a vegetable peeler
cups
Pistachio Nuts, chopped
cups
Arugula Leaves
cups
Basil, torn
cups
cups
Grape Tomatoes, halved
cups
Radish, thinly sliced
cups
Flaky Sea Salt
to taste
1. Cook the Farro
In a medium saucepan, combine the farro, apple cider, kosher salt, bay leaves, and 2 cups of water. Bring to a gentle simmer and cook for about 30 minutes, until the farro is tender and most of the liquid has evaporated.
2. Cool the Farro
Discard the bay leaves and let the farro cool to room temperature. Spread it out on a baking sheet to speed up the cooling process if needed.
3. Prepare the Dressing
In a large salad bowl, whisk together the extra-virgin olive oil, fresh lemon juice, and a pinch of salt.
4. Combine Farro and Dressing
Add the cooled farro to the salad bowl with the dressing. Toss well to coat the farro evenly.
5. Add Cheese and Nuts
Mix in the shaved Parmesan cheese and chopped pistachio nuts. This base can sit for up to 4 hours at room temperature, or refrigerate overnight.
6. Add Fresh Ingredients
Just before serving, fold in the arugula, torn parsley or basil leaves, mint leaves, halved cherry or grape tomatoes, and thinly sliced radish.
7. Finish and Serve
Finish with a sprinkle of Maldon or other flaky sea salt to taste, and serve.
For a seasonal twist, add roasted butternut squash, dried cranberries, toasted pecans, and swap the Parmesan with goat cheese. Use a maple syrup and cider vinegar dressing for a sweet and tangy flavor.
Keep the lemon-Parmesan dressing, but add in roasted red peppers, artichoke hearts, white beans, and fresh mozzarella or burrata. This will give you a hearty, Italian-inspired meal.
Swap out the lemon juice for red wine vinegar, use feta instead of Parmesan, and add in tomatoes, cucumbers, Kalamata olives, and red onions. You can include chickpeas for protein.
Create a lime-cumin vinaigrette and mix in black beans, corn, avocado, cilantro, and cotija cheese. This variant offers a balance of protein, healthy fats, and the bold flavors typical of Mexican cuisine.
Top the salad with slices of grilled chicken breast or shrimp for a heartier meal.
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