Print

Charlie Bird Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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 Originally made famous by Charlie Bird restaurant in New York City, this dish is healthy, satisfying, and full of fresh flavor and texture.

Ingredients

Scale

For the farro:

  • 1 cup pearled farro

  • 1 cup apple cider

  • 2 cups water

  • 1 tsp kosher salt

For the salad:

  • 2 cups arugula (baby arugula preferred)

  • 1/2 cup cherry tomatoes, halved

  • 1/4 cup radishes, thinly sliced (optional)

  • 1/4 cup shaved Parmesan cheese

  • 1/4 cup fresh basil or mint leaves (or a mix), torn

For the dressing:

  • 1/4 cup extra virgin olive oil

  • 2 tbsp fresh lemon juice

  • 1 tsp lemon zest

  • Salt and black pepper, to taste

Instructions

  1. In a medium saucepan, combine farro, apple cider, water, and salt.

  2. 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.

  3. In a small bowl, whisk together olive oil, lemon juice, lemon zest, salt, and pepper to make the dressing.

  4. In a large bowl, toss cooled farro with arugula, cherry tomatoes, radishes (if using), herbs, and half of the Parmesan.

  5. Pour the dressing over the salad and toss gently to coat.

  6. Top with remaining shaved Parmesan and more herbs, if desired. Serve immediately or chill slightly before serving.

Notes

  • You can make the farro ahead and store it in the fridge to save time.

  • Add grilled chicken or shrimp for extra protein.

  • If using whole farro instead of pearled, increase the cooking time to about 40–45 minutes.

Find it online: https://ukfinda.com/charlie-bird-salad/