Ina Garten Charlie Bird’s Farro Salad Recipe

This chewy, vibrant Ina Garten Charlie Bird’s Farro Salad is made with fresh herbs, roasted pistachios, and ready in 50 minutes. The warm, cider-cooked grains beautifully soak up the bright lemon vinaigrette before tossing with shaved Parmesan. I love prepping this healthy grain bowl for easy weekday lunches.

Restaurant-Quality At Home

I used to find grain salads a bit boring until I tried boiling farro in apple cider instead of water. That one simple swap adds a subtle sweetness that balances the earthy grains perfectly.

The biggest lesson I learned was to dress the farro while it is still warm. It absorbs the vinaigrette like a sponge, ensuring every single bite is packed with bright, lemony flavor.

Ina Garten Charlie Bird’s Farro Salad Ingredients

• 1 cup pearled farro
• 1 cup apple cider
• 2 bay leaves
• 2 teaspoons kosher salt
• 1/4 cup freshly squeezed lemon juice
• 1/2 cup good olive oil
• 1 pint cherry tomatoes, halved
• 4 radishes, thinly sliced
• 1/2 cup roasted salted pistachios
• 1/2 cup fresh parsley leaves, chopped
• 1/2 cup fresh mint leaves, chopped
• 3/4 cup shaved Parmesan cheese

How To Make Ina Garten Charlie Bird’s Farro Salad

1. Cook the Farro: Combine farro, apple cider, bay leaves, salt, and 2 cups of water in a medium saucepan. Simmer uncovered for 30 minutes until tender, then drain.
2. Make the Vinaigrette: Whisk the lemon juice, olive oil, salt, and black pepper together in a large serving bowl.
3. Dress the Grains: Add the warm drained farro to the bowl with the vinaigrette and toss well to coat. Let it cool for 15 minutes.
4. Assemble the Salad: Stir in the tomatoes, radishes, pistachios, parsley, mint, and Parmesan cheese. Toss gently before serving.

Recipe Tips

• Use pearled farro: Pearled farro cooks much faster than whole farro and yields a softer texture.
• Dress while warm: Do not wait for the grains to cool before adding the dressing, or they will lack flavor.
• Add herbs last: Wait until the salad has cooled before adding fresh mint and parsley so they do not wilt.

What To Serve With Farro Salad

This hearty grain bowl pairs wonderfully with grilled chicken breast or roasted salmon. It also works beautifully alongside a simple bowl of tomato soup for a light lunch.

How To Store

Store leftovers in an airtight container in the fridge for up to 3 days. Wait to add the pistachios and herbs if you are making this ahead of time so they stay crunchy and fresh.

FAQs

Can I use a different grain?

Yes, quinoa or wheat berries work well, though the cooking times will vary drastically.

Do I have to use apple cider?

Water or vegetable broth will work perfectly fine. However, cider adds the signature subtle sweetness this dish is known for.

Is this salad served warm or cold?

It is best served at room temperature to highlight the flavors. It also tastes fantastic cold straight from the fridge the next day.

Nutrition

• Calories: 380 kcal
• Total Fat: 22 g
• Saturated Fat: 4 g
• Cholesterol: 10 mg
• Sodium: 450 mg
• Total Carbohydrate: 38 g
• Protein: 11 g

Try More Recipes:

• Classic Ina Garten Shrimp Salad Recipe
• Ina Garten Stuffed Mushrooms Recipe
• Ina Garten Vodka Sauce Recipe

Ina Garten Charlie Bird’s Farro Salad

Recipe by Imen Dridi

Servings

6

servings

Prep time

20

minutes

Cooking time

30

minutes

Total time

50

minutes

Chewy, vibrant Ina Garten Charlie Bird’s Farro Salad is packed with roasted pistachios, fresh mint, and cherry tomatoes. Ready in 50 minutes, this restaurant-quality grain bowl is the ideal healthy side dish or prep-ahead lunch.

Ingredients

• 1 cup pearled farro

• 1 cup apple cider

• 2 bay leaves

• 2 teaspoons kosher salt

• 1/4 cup freshly squeezed lemon juice

• 1/2 cup good olive oil

• 1 pint cherry tomatoes, halved

• 4 radishes, thinly sliced

• 1/2 cup roasted salted pistachios

• 1/2 cup fresh parsley leaves, chopped

• 1/2 cup fresh mint leaves, chopped

• 3/4 cup shaved Parmesan cheese

Directions

• 1. Cook the Farro: Combine farro, apple cider, bay leaves, salt, and 2 cups of water in a medium saucepan. Simmer uncovered for 30 minutes until tender, then drain.
• 2. Make the Vinaigrette: Whisk the lemon juice, olive oil, salt, and black pepper together in a large serving bowl.
• 3. Dress the Grains: Add the warm drained farro to the bowl with the vinaigrette and toss well to coat. Let it cool for 15 minutes.
• 4. Assemble the Salad: Stir in the tomatoes, radishes, pistachios, parsley, mint, and Parmesan cheese. Toss gently before serving.