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Farro Salad

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1 cup Farro
1 cup Apple cider
2 teaspoons Kosher Salt more as needed
2 leaves Bay
8 tablespoons Extra-Vergin Olive Oil
2 tablespoons Lemon Juice
70 gr Parmesan cheese shaved with a vegetable peeler (1/2 cup)
70 gr Pistachio nuts chopped pistachio nuts (1/2 cup)
2 cups Arugula leaves
1 cup Basil leaves torn basil leaves
1 cup Parsley leaves
3/4 cup Halved cherry or grape tomatoes
1/3 cup Radish thinly sliced
Sea Salt as needed

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Farro Salad


    Farro is an easy to cook high protien grain with fiber. Its warm nutty flavor makes this salad a perfect on the go meal for any day of the week.

    • Medium


    In a medium saucepan, bring farro, apple cider, salt, bay leaves and 2 cups water to a simmer. Simmer until farro is tender and liquid evaporates, about 30 minutes.

    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, herbs, tomatoes, radish and sea salt to taste.

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    Semone Noel

    I am a native New Yorker, who holds an MBA in International business as well as formal training in culinary arts and film production.

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