What is Ina Garten’s farro salad recipe?

Ina’s farro salad recipe combines cooked farro with arugula, radishes, Parmesan, lemon zest, and a simple vinaigrette of apple cider vinegar and olive oil. It includes fresh mint and parsley for brightness, inspired by Charlie Bird’s original.

What ingredients are in Barefoot Contessa’s farro salad?

The key ingredients include farro, greens like arugula, crunchy thin-sliced radishes, herbs like parsley and mint, Parmesan cheese, olive oil, lemon zest, and vinegar.

Can Ina’s farro salad be made ahead of time?

Yes! It stores beautifully and tastes even better after the flavors meld for a few hours—or overnight. Just hold off on tossing the greens until ready to serve.

Why is it called Charlie Bird’s farro salad in Ina’s recipe?

The name comes from the NYC restaurant Charlie Bird, the originator of the base recipe. Ina Garten adapted it for her own version and credited it accordingly.

Barefoot Contessa Farro Salad: 7 Powerful Layers to Love

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Farro salads are my secret weapon when I’m craving something comforting yet incredibly nourishing. Ever since I stumbled upon the barefoot contessa farro salad, I’ve been obsessed. There’s something about Ina Garten’s magic touch—simple ingredients, big flavors, and always a nod to timeless comfort—that elevates farro from humble grain to culinary star.

This article dives into everything you need to know about making your own version of this standout dish. From the origin of this farro masterpiece to its full ingredient list, preparation tips, storing hacks, and FAQs, we’ll cover it all with a dash of personality along the way. Whether you’re already a fan or looking to try a farro recipe for the first time, you’re in the perfect place.

How Ina Garten Made Me Love Farro—A Personal Culinary Awakening

Discovering the Magic of Barefoot Contessa Farro Salad

I still clearly remember the night I first made Ina Garten’s barefoot contessa farro salad. It was a rainy Portland evening, and I had just come home from a quiet walk through the farmers market. I had kale in one hand, radishes and mint in the other—when I recalled a particular episode of Ina’s show where she made this rustic, beautiful farro creation in a crisp Hamptons kitchen.

Inspired, I followed her instructions, but gave it my own Pacific Northwest twist. I added in a little roasted hazelnut garnish—because, Oregon things—and that’s when I realized farro doesn’t just play a supporting role. It shines, especially in this well-balanced, flavor-brightened salad.

The barefoot contessa farro salad is more than just nutritious; it’s an experience in texture, freshness, and simple elegance. Ina’s use of zesty citrus dressing paired with crisp veggies and hearty grains is nothing short of genius. It brings a level of complexity and comfort to plant-based meals without weighing you down.

Why Farro Deserves a Spotlight in Every Kitchen

Farro has been a staple in Mediterranean cooking for centuries—there’s no wonder it finds a home in modern kitchens today. Its nutty flavor and al dente bite lend themselves beautifully to salads with citrusy vinaigrettes and crunchy vegetables.

Compared to trendy grains like quinoa or barley, farro has a satisfying chew that’s perfect for warm or cold dishes. Need proof? Give it a go in the shrimp and farro salad or the irresistible baked farro risotto. With salads like the barefoot contessa farro salad leading the way, it’s not just for side dishes anymore—it’s a main-event grain.

What’s in the Barefoot Contessa Farro Salad & How to Make It

Barefoot Contessa Farro Salad Ingredients List

Fresh, vibrant ingredients make this dish pop. The original Barefoot Contessa farro salad takes inspiration from Charlie Bird’s iconic dish, bursting with fresh herbs and vibrant textures. Here’s the ingredient breakdown, plus a few optional substitutions to match your pantry and taste preferences.

Ingredient	Description/Substitution
Farro	1 cup, pearled works best for faster cooking
Apple cider vinegar	For tang; white wine vinegar works too
Olive oil	Use high-quality your favorite extra-virgin variety
Arugula	1.5 cups; baby spinach is a good substitute
Radishes	Sliced thin for peppery crunch
Parmesan Cheese	Omit or use vegan parm for dairy-free option
Lemon zest	Helps balance the olive oil and farro earthiness
Mint & Parsley	Fresh herbs make it exceptionally flavorful

Optional Ingredient Tip: A few quick chopped roasted almonds or heirloom cherry tomatoes can really take this from classic to custom.

Timing: From Prep to Plate

The entire recipe takes about 45–50 minutes start to finish, depending on how long you soak or toast the farro.

Preparation: 10–12 minutes (washing, slicing, assembling vinaigrette)
Cooking: 30–35 minutes (simmering farro)
Cooling/Assembly: 6–8 minutes

Compared to heartier grain salads, this one saves time due to the use of pearled farro. You’ll spend 20% less time versus other recipes like Tuscan farro soup or Italian-style farro soup, which often require additional slow-cooking steps.

How to Make Ina’s Farro Salad Step-By-Step

First, rinse farro under cold water until water runs clear.
Next, place in a pot with 3 cups salted water and bring to a boil. Lower heat, simmer for 30 minutes, then drain well.
While it’s cooking, whisk vinegar, lemon zest, sea salt, and olive oil together for your vinaigrette.
Slice radishes, zest lemon, pluck mint leaves, and thinly shave parmesan (if using).
Toss cooled farro with vinaigrette. Let it soak in that flavor for 5–10 minutes.
Add the arugula, radishes, parmesan, mint, parsley—all the good stuff.
Toss and taste. Adjust vinegar or salt based on your preferences.

Tip: Letting the farro soak in the dressing as it cools helps it absorb more flavor, kind of like letting rice rest after cooking—a technique often supported by Allrecipes, which recommends allowing rice to “rest for at least 15 minutes after cooking” so it finishes steaming and achieves fluffy perfection.

Storing, Serving, and Reinventing Your Farro Salad

How to Store It & Meal Prep Like a Pro

The barefoot contessa farro salad stores wonderfully. Once assembled, it remains vibrant for up to 3 days in the fridge. Keep arugula and delicate herbs separate for longer storage and toss them in just before serving.

If you’re prepping as a lunch for the week, portion the salad into individual glass containers, but keep extra dressing on the side. That way, the greens don’t wilt.

Just like our fall farro salad, this one gets more flavorful after a day of resting—seriously, it’s like the herbs and vinaigrette throw a party overnight.

Pairing Suggestions for Any Occasion

This salad plays well with others—serve it alongside roasted eggplant, blistered carrots, or grilled zucchini. Or go full Mediterranean and serve it with a side of vegetable farro soup on chillier days.

You can also bulk it up by adding chickpeas or roasted sweet potatoes. For summer, keep it light with extra herbs and lemon.

Origins & FAQs About the Dish

Why is Ina’s Farro Salad Called “Charlie Bird’s Farro Salad”?

Great question. Ina Garten adapted her version from the original Charlie Bird’s farro salad, a dish made famous by the New York City restaurant of the same name. It was loved for its simplicity and layered flavors, and it found new life in home kitchens once featured by the Barefoot Contessa.

You can find another cozy adaptation on our site with Ina’s version of farro salad which leans a little more rustic in flavor.

Is This Salad Ideal for Make-Ahead Meals?

Absolutely—it can be prepared up to 24 hours in advance. In fact, doing so helps the farro and fresh herbs soak up all the vinaigrette goodness. Just wait to add the arugula until you’re ready to eat.

Frequently Asked Questions

What is Ina Garten’s farro salad recipe?
Ina’s farro salad recipe combines cooked farro with arugula, radishes, Parmesan, lemon zest, and a simple vinaigrette of apple cider vinegar and olive oil. It includes fresh mint and parsley for brightness, inspired by Charlie Bird’s original.
What ingredients are in Barefoot Contessa’s farro salad?
The key ingredients include farro, greens like arugula, crunchy thin-sliced radishes, herbs like parsley and mint, Parmesan cheese, olive oil, lemon zest, and vinegar.
Can Ina’s farro salad be made ahead of time?
Yes! It stores beautifully and tastes even better after the flavors meld for a few hours—or overnight. Just hold off on tossing the greens until ready to serve.
Why is it called Charlie Bird’s farro salad in Ina’s recipe?
The name comes from the NYC restaurant Charlie Bird, the originator of the base recipe. Ina Garten adapted it for her own version and credited it accordingly.

Conclusion

The barefoot contessa farro salad is comfort in its healthiest form—layered flavors, real ingredients, and the kind of meal you feel good about long after the plate’s clean. It’s proof that a simple dish can taste gourmet with the right balance of acid, crunch, and earthiness.

If you’re in love with farro like I am, try it starring in Tuscan-style farro salad—another Mediterranean gem built around this hearty grain.

Embrace the versatility of farro and let recipes like this connect you to tradition, simplicity, and nourishment—all on one beautifully composed plate.

Barefoot Contessa Farro Salad: A Wholesome Classic with a Fresh Twist