Charlie Bird Salad is a vibrant, hearty dish inspired by the popular NYC restaurant. It features nutty farro tossed with fresh herbs, arugula, salty Parmesan, and a lemony vinaigrette, often finished with crisp radishes and cherry tomatoes. It’s a wholesome, restaurant-quality salad that’s as satisfying as it is flavorful.
Why You’ll Love This Recipe
Charlie Bird Salad is the perfect combination of fresh, tangy, and savory. The farro gives it a chewy, satisfying texture while the arugula and lemon dressing keep it light and refreshing. It works well as a standalone lunch, a side dish, or even a light dinner. It’s also easy to customize and ideal for meal prepping since it holds up well in the fridge.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Farro
- Apple cider or white wine (for cooking farro)
- Olive oil
- Fresh lemon juice
- Lemon zest
- Salt
- Black pepper
- Arugula
- Fresh herbs (basil, parsley, or mint)
- Shaved or grated Parmesan cheese
- Cherry tomatoes, halved (optional)
- Radishes, thinly sliced (optional)
directions
- Rinse farro under cold water. In a medium pot, combine farro with water and a splash of apple cider or white wine. Cook according to package instructions until tender but chewy, usually about 25–30 minutes. Drain and let cool slightly.
- While the farro is cooking, whisk together olive oil, lemon juice, lemon zest, salt, and pepper in a small bowl to make the vinaigrette.
- In a large bowl, toss the warm farro with the vinaigrette to absorb the flavor. Let it cool to room temperature.
- Add arugula, herbs, Parmesan, cherry tomatoes, and radishes to the bowl with the farro. Gently toss until everything is well coated and combined.
- Taste and adjust seasoning as needed. Serve immediately or chill for later.
Servings and timing
This recipe serves 4 and takes about 40 minutes total (10 minutes prep, 30 minutes cooking and cooling time).
Variations
- Add protein: Top with grilled chicken, shrimp, or chickpeas for a more filling meal.
- Make it vegan: Omit Parmesan or use a plant-based cheese.
- Add crunch: Toss in toasted pine nuts, almonds, or pumpkin seeds.
- Switch the greens: Substitute arugula with baby spinach or a spring mix.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. The salad holds up well, but you may want to add more arugula just before serving if it wilts. No reheating needed—serve chilled or at room temperature.
FAQs
What is farro?
Farro is an ancient whole grain with a nutty flavor and chewy texture. It’s high in fiber and protein, making it a great salad base.
Can I use another grain instead of farro?
Yes, quinoa, barley, or brown rice are great alternatives if you don’t have farro.
Do I need to soak farro before cooking?
Most quick-cook or pearled farro doesn’t need soaking. Check the package instructions.
Can I make this salad ahead of time?
Yes, it’s perfect for meal prep. Just wait to add the arugula and fresh herbs until right before serving.
What wine should I use to cook the farro?
Dry white wine or apple cider adds flavor, but you can also use just water or broth.
How can I make this gluten-free?
Use a gluten-free grain like quinoa or brown rice instead of farro.
Is this salad served warm or cold?
It’s delicious either way, but typically served at room temperature or chilled.
What kind of Parmesan works best?
Freshly shaved or grated Parmesan (like Parmigiano Reggiano) adds the most flavor.
Can I skip the tomatoes and radishes?
Yes, they’re optional. The salad still shines with just the farro, arugula, herbs, and cheese.
What herbs pair well in this salad?
Fresh basil, parsley, and mint are all excellent choices and add a burst of flavor.
Conclusion
Charlie Bird Salad is a simple yet elegant dish packed with texture, freshness, and flavor. It’s easy to make, customizable, and ideal for both everyday meals and entertaining. Whether you serve it as a side or a main, this salad brings restaurant-quality flair straight to your table.
PrintCharlie Bird Salad
This Charlie Bird Salad is a bright, herb-packed farro salad tossed with arugula, cherry tomatoes, shaved Parmesan, and a lemony vinaigrette. Originally made famous by Charlie Bird restaurant in New York City, this dish is healthy, satisfying, and full of fresh flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Salad, Main Course
- Method: Stovetop
- Cuisine: American, Italian-Inspired
Ingredients
For the farro:
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1 cup pearled farro
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1 cup apple cider
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2 cups water
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1 tsp kosher salt
For the salad:
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2 cups arugula (baby arugula preferred)
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1/2 cup cherry tomatoes, halved
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1/4 cup radishes, thinly sliced (optional)
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1/4 cup shaved Parmesan cheese
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1/4 cup fresh basil or mint leaves (or a mix), torn
For the dressing:
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1/4 cup extra virgin olive oil
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2 tbsp fresh lemon juice
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1 tsp lemon zest
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Salt and black pepper, to taste
Instructions
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In a medium saucepan, combine farro, apple cider, water, and salt.
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Bring to a boil, then reduce heat and simmer uncovered for about 25–30 minutes, or until farro is tender but still chewy. Drain any excess liquid and let farro cool.
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In a small bowl, whisk together olive oil, lemon juice, lemon zest, salt, and pepper to make the dressing.
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In a large bowl, toss cooled farro with arugula, cherry tomatoes, radishes (if using), herbs, and half of the Parmesan.
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Pour the dressing over the salad and toss gently to coat.
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Top with remaining shaved Parmesan and more herbs, if desired. Serve immediately or chill slightly before serving.
Notes
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You can make the farro ahead and store it in the fridge to save time.
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Add grilled chicken or shrimp for extra protein.
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If using whole farro instead of pearled, increase the cooking time to about 40–45 minutes.