Farro Salad

By peridot728

Ingredients

• 1 cup farro, rinsed well
• 1/3 cup apple cider vinegar
• 2 teaspoons kosher salt, more as needed
• 2 bay leaves
• 4 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 2 cups arugula leaves
• 1 cup basil leaves, torn
• 1 cup mint leaves
• 1 1/2 cups halved cherry or grape tomatoes
• 1/2 cup Parmesan cheese, shaved with a vegetable peeler
• 1/2 cup chopped pistachio nuts, toasted
• Maldon or other flaky sea salt, for finishing

Preparation

Step 1

In a medium saucepan, bring faro, 2 2/3 cups water, apple cider vinegar, salt, and bay leaves 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 cooked farro and arugula and mix well. Fold in herbs, tomatoes, and pistachios. Top with shaved parmesan and sprinkle with sea salt, if desired.
Notes