Description
Inspired by Charlie Bird’s classic, Ina Garten’s farro salad brings a bright, fresh twist to whole grain cooking. With arugula, radishes, herbs, and a citrusy vinaigrette, this dish is hearty, vibrant, and ideal for meal prep or summer picnics.
Ingredients
1 cup pearled farro
3 cups salted water
2 tbsp apple cider vinegar (or white wine vinegar)
1/4 cup extra-virgin olive oil
1.5 cups arugula (or baby spinach)
3–4 radishes, thinly sliced
1/4 cup shaved Parmesan (optional)
Zest of 1 lemon
1 tbsp fresh mint, chopped
1 tbsp fresh parsley, chopped
Instructions
1. Rinse farro under cold water until clear.
2. In a pot, combine farro and 3 cups salted water. Bring to a boil, reduce heat, and simmer for 30 minutes. Drain well.
3. While farro cooks, whisk vinegar, lemon zest, salt, and olive oil to create vinaigrette.
4. Slice radishes, shave parmesan, and prepare herbs.
5. Toss drained farro with vinaigrette. Let sit for 5–10 minutes.
6. Add arugula, radishes, Parmesan, mint, and parsley.
7. Toss well, taste, and adjust seasoning as needed.
Notes
Letting the warm farro soak in the vinaigrette enhances flavor absorption.
Store salad (without greens) in an airtight container up to 3 days.
Add chickpeas or roasted sweet potatoes to bulk it up.
Serve alongside grilled vegetables or Mediterranean-style dishes.
- Prep Time: 12 minutes
- Cook Time: 35 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 2g
- Sodium: 280mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 6mg
Keywords: Farro, Ina Garten, Charlie Bird, Grain Salad, Healthy, Vegetarian