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Recipes

Charlie Bird's Farro Salad

Charlie Bird's Farro Salad

Recipes

Charlie Bird's Farro Salad

August 12, 2021


Charlie Bird's Farro Salad

This was one of the first published recipes we shared here when we started our company, and after a few years we decided to re-visit it! Published in the New York Times, and created by New York chef Ryan Hardy at Charlie Bird in Soho, it's the perfect mix of fresh and cooked ingredients. Use spinach or kale in place of arugula, or crumbled feta in place of parmesan. We like it with no added greens, just the fresh herbs, veggies, nuts + cheese, but try them both! They are both delicious. 

Charlie Bird's Farro Salad:
1 cup Flourist Farro
1 cup apple cider or juice
3 cups water
2 teaspoons kosher salt, more as needed
2 bay leaves
1/2 cup extra ­virgin olive oil
2 tablespoons fresh lemon juice
1/2 cup (or more) Parmesan cheese, coarsely grated
1/2 cup toasted and chopped pecans
2 cups arugula leaves (optional)
1 cup parsley or basil leaves, torn
1 cup mint leaves
1 cup halved cherry or grape tomatoes
1/2 cup thinly sliced radish
Maldon or other flaky sea salt, for finishing

In a medium saucepan, bring farro, apple cider, salt, bay leaves and 3 cups water to a simmer. Simmer until farro is tender and liquid evaporates, about 45-60 minutes. If all the liquid evaporates before the farro is done, add a little more water. Drain and allow farro to cool, then discard bay leaves.

In a salad bowl, whisk together olive oil, lemon juice and a pinch of salt. Add farro, cheese and toasted pecans and mix well. This salad base will keep for up to 4 hours at room temperature or overnight in the refrigerator (bring to room temperature before serving). Just before serving, fold in arugula, herbs, tomatoes, radish and flaky salt to taste.

5 comments


  • Hi Heather! That’s so funny, what a coincidence! Yes, that’s a good catch! I think we did opt to increase the water as the farro only needs to be cooked to the right texture and the excess liquid can be drained. It’s always better to have more water than less to avoid running out of water during the cooking process.

    I am so happy to hear it was yummy and that you’ve been a customer since the old days! Love it, thank you!

    Shira @ Flourist on

  • Hi Shira, Funny story, just today I came across a recipe for the same Charlie Bird’s salad – it came in a box of farro from way back when you were still named GRAIN! I had no recollection of it, but talk about timing!
    Anyhoo- it calls for 2 cups water, while this post calls for 3 cups water. (everything else is the same).. so i do think you’ve got a typo :) In any case I made the salad with my mushy farro and it was still delicious, so thank you!

    heather on

  • Hello Heather! This recipe has been thoroughly tested and and should be correct! There may be cooking liquid left over but it can easily be drained. Our Farro requires a lot of cooking time and shouldn’t turn mushy, but it does require a lot of water to cook properly. I hope that helps!

    Shira @ Flourist on

  • I wonder if the farro to liquid ratio is correct! this calls for much more liquid than i normally use to make farro (al dente) but i followed your recipe and it’s very mushy and didn’t absorb all the liquid.

    heather on

  • This was a fabulous salad. Made it using kale and feta cheese. This was my first time using Flourist Farro. I really appreciated having this recipe as an introduction to trying this grain.

    She.berto on

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