Copycat Charlie Bird’s Farro Salad Worth the Obsession
Add Preferred SourceCharlie Bird’s Farro Salad is the kind of dish that feels effortlessly fresh and just a little fancy. It’s bright, chewy, crunchy, and full of contrast, with a texture that makes every bite interesting. Made famous by the landmark NYC restaurant, you can make it at home for a fraction of the cost.
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This copycat version of Charlie Bird’s famous Farro Salad is a great salad to have in your back pocket when you want something that works in more than one role. It’s light enough for lunch, substantial enough to serve alongside grilled meat or fish, and sturdy enough to travel well without losing its appeal. The mix of grains, greens, herbs, and crunch gives it that layered, restaurant-style feel while still being easy to love.
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Buy Now!It’s also a smart make-ahead option. Prep the farro ahead of time, then finish everything just before serving so it stays fresh, vibrant, and full of texture. If you need a salad that feels polished without being fussy, this one absolutely delivers.
Ingredients
- Farro – Also known as emmer or farro medio, this is the most common form of farro and what you’re likely to find in the grocery store.
- Apple cider – Use plain apple cider, not apple cider vinegar. The cider adds subtle sweetness and depth.
- Kosher salt – I cook with kosher salt. Season the cooking liquid well so the farro isn’t bland.
- Bay leaves – Don’t skip these. They add background flavor as the farro cooks. Remove before serving.
- Extra-virgin olive oil – Use a good-quality olive oil since it’s part of the dressing and not cooked.
- Lemon juice – Fresh lemon juice only. Bottled lemon juice tastes flat.
- Parmesan cheese, shaved – Use a block of Parmesan and shave it yourself. Pre-shaved or pre-grated cheese won’t have the same texture or flavor.
- Pistachios – Roughly chop them so you get crunch in every bite. You can swap with almonds if needed.
- Arugula – Adds a peppery bite. Baby arugula works best since it’s more tender. You can use baby spinach or even baby kale if you don’t care for arugula.
- Parsley leaves – Fresh herbs are the key to this salad, so don’t skip these.
- Mint leaves – Fresh mint adds brightness. Don’t skip it—it’s key to the flavor of this salad.
- Cherry or grape tomatoes – Both work. Halve them so they mix evenly into the salad.
- Radish – Slice thin so it adds crunch without overpowering the salad.
- Flaky sea salt – Use this for finishing. It adds texture and a final pop of seasoning.
How To Make Charlie Bird’s Farro Salad
Scroll down for the full recipe card with exact measurements and printable instructions.
In a medium saucepan, combine the farro, apple cider, kosher salt, bay leaves, and 2 cups of water. Bring the mixture to a simmer over medium heat.
Cook the farro for about 30 minutes, stirring occasionally, until it is tender and most of the liquid has been absorbed. Add a splash more water if the pan starts to look dry before the farro is fully cooked. Once the farro is cooked, drain any excess water, discard the bay leaves, and let the farro cool in the fridge.
In a large salad bowl, whisk together the olive oil, lemon juice, and a pinch of salt until the dressing looks smooth and well combined.
Add the farro to the bowl along with the shaved Parmesan and chopped pistachios. Toss well so the farro absorbs some of the dressing and the cheese starts to soften slightly.
Just before serving, fold in the arugula, chopped herbs, halved tomatoes, and thinly sliced radish. Toss gently so the greens stay light and the vegetables do not get crushed.
Taste and add more kosher salt if needed, then finish with a pinch of flaky sea salt right before serving. My preference is Maldon Sea Salt in lovely big flakes.
Chef Jenn’s Recipe Notes
- You can toss the farro with the dressing while it’s still warm, or fully chill it first. If still a bit warm, it’ll absorb more of the flavor from the dressing. I’ve done this both ways, and they’re equally good.
- Slice the radishes thinly so they add crunch without overpowering each bite. A mandoline makes quick work of this if you have one.
- Use a vegetable peeler for the Parmesan if you want nice, wide shavings that look pretty in the bowl.
Make It A Meal
This salad is great with grilled chicken, salmon, or shrimp for an easy lunch or dinner. Serve it alongside roast chicken or simple Salisbury Steak if you want a fresh side that feels a little more special. It also works well on its own with warm, crusty bread and a little extra shaved Parmesan on top.
Storage
Store leftovers in an airtight container in the refrigerator for up to 2 days. The greens and herbs will soften as they sit, so for the best texture, store the cooked farro mixture separately and add the arugula, herbs, tomatoes, and radish just before serving if you are making it ahead.
Frequently Asked Questions
Most versions of this salad use farro medio, which is semi-pearled and cooks faster than whole farro. If you use whole farro, expect a longer cook time and a chewier texture. Pearled farro works too, but it will be softer and slightly less nutty.
Yes, but how you prep it matters. The grain base can be made a day in advance, but the greens and herbs should be added right before serving. This keeps the salad from turning limp and preserves the contrast that makes it stand out.
If you can’t find farro, the closest swaps are pearled barley or wheat berries. Barley gives a similar chew with a softer bite, while wheat berries are firmer and more rustic. Quinoa works in a pinch but changes the texture completely.
Copycat Charlie Bird’s Farro Salad
Ingredients
- 1 cup farro
- 1 cup apple cider
- 2 teaspoons kosher salt plus more as needed
- 2 bay leaves
- 8 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- ½ cup Parmesan cheese shaved
- ½ cup pistachios toasted and chopped
- 2 cups baby arugula leaves
- 1/2 cup parsley chopped
- 1/2 cup mint leaves chopped
- 1 cup cherry or grape tomatoes halved
- 1/2 cup radish thinly sliced
- flaky sea salt for finishing
Instructions
- Combine the farro, the apple cider, the kosher salt, the bay leaves, and 2 cups of water in a medium saucepan. Bring to a simmer and cook for about 30 minutes, stirring occasionally and adding more water as needed, until the farro is tender and the liquid is absorbed.
- Once the farro is tender, drain any remaining liquid and let the farro cool slightly, then discard the bay leaves.
- In a large salad bowl, whisk together the olive oil, the lemon juice, and a pinch of salt until combined.
- Add the warm farro, the shaved Parmesan, and the chopped pistachios. Toss well to combine.
- Just before serving, fold in the arugula, the parsley and mint, the tomatoes, and the radish. Toss gently to combine.
- Finish with flaky sea salt to taste and serve.
Video
Notes
Chef Jenn’s Recipe Notes
- You can toss the farro with the dressing while it’s still warm, or fully chill it first. If still a bit warm, it’ll absorb more of the flavor from the dressing. I’ve done this both ways, and they’re equally good.
- Slice the radishes thinly so they add crunch without overpowering each bite. A mandoline makes quick work of this if you have one.
- Use a vegetable peeler for the Parmesan if you want nice, wide shavings that look pretty in the bowl.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
