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.