This super easy, healthy farro salad is currently on repeat in our house! It’s full of bright, fresh vegetables and herbs and is topped with some crunchy pistachios and tangy goat cheese. Seriously, what’s not to love?
Easy Farro Salad with Vegetables, Pistachios and Feta Cheese
This inspiration for this salad comes from one of my favorite restaurants in town, George’s at the Cove. It’s the perfect spot to sit outside overlooking the ocean and have a bite (and a cocktail or two!)
They top their salad with grilled salmon. And my version makes a great base for grilled fish, too. But you can also serve it with grilled chicken and beef. Or on its own — it’s filling enough.
Recipe Tips
Here are a few things to keep in mind while making this salad.
- Farro: Farro is a type of grain that has a slightly chewy texture and a nutty flavor. It’s widely available and is easy to cook up. I like to make life easy for myself and use semi-pearled farro, which cooks a bit faster but still retains much of the nutrients.
- The Vegetables: This salad is very versatile. You can sub out the peas and add roasted your favorite roasted vegetable. I like to use roasted squash.
- The Cheese: Same goes for the cheese. Don’t like feta? Try Parmesan.
- Make-Ahead and Store: You can make the farro ahead of time and store covered in the refrigerator until ready to use. I’d wait to add the other ingredients until you’re ready to eat, though.
If you make this salad recipe, I’d love to hear from you! Please leave a star rating in the comments below. And make sure to tag me on Instagram. Thanks so much!
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Farro Salad with Arugula, Feta Cheese, Peas and Radishes
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
This super easy, healthy farro salad is full of bright, fresh vegetables and herbs and is topped with some crunchy pistachios and tangy goat cheese. Seriously, what’s not to love?
Ingredients
- 1 cup farro
- 1 cup apple cider
- Kosher salt, to taste
- 2 bay leaves
- 6 tablespoons good olive oil
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons fresh lemon juice
- 1/2 cup feta cheese (or shaved Parmesan cheese)
- 1/2 cup chopped roasted pistachio nuts
- 2 cups arugula leaves
- 1 cup chopped parsley
- 1 cup chopped mint leaves
- 1/3 cup fresh peas
- 1/3 cup thinly sliced radish (I like using watermelon radishes)
- Maldon or other flaky sea salt, for finishing
Instructions
- In a medium saucepan, bring farro, apple cider, salt, bay leaves and 2 cups water 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 and discard bay leaves.
- While the faro is cooking, whisk together remaining olive oil, the lemon juice and a pinch of salt in a salad bowl. Add farro, cheese, and pistachio nuts and mix well. This salad base will keep for up to several hours at room temperature or overnight in the refrigerator.
- Just before serving, fold in arugula, herbs, peas, radish and flaky salt to taste.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 481
- Sugar: 4 g
- Sodium: 1735.3 mg
- Fat: 32.3 g
- Carbohydrates: 40.1 g
- Protein: 13.3 g
- Cholesterol: 16.7 mg