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Farro Salad

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Rate this recipe 4/5 (3 Votes)
Farro Salad 1 Picture

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

Details

Adapted from chezcateylou.com

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

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