Description
Charlie Bird Salad celebrates Mediterranean flavors with a crisp, zesty blend of farro, fresh herbs, and roasted almonds. Packed with wholesome ingredients and a punchy parmesan dressing, this salad offers a delightful balance of textures that’ll make you crave each vibrant bite.
Ingredients
Scale
Main Ingredients:
- 1 cup (170 grams) pearled farro
- 2 cups baby arugula
- 1 cup cherry or grape tomatoes, halved through the stem
- ½ cup shaved Italian Parmesan cheese
Herbs and Produce:
- 1 cup fresh apple cider
- 1 cup roughly chopped fresh parsley
- 1 cup roughly chopped fresh mint leaves
- ⅓ cup (30 grams) thinly sliced radishes (2 to 3 radishes)
Seasonings and Additional Ingredients:
- 2 bay leaves
- ½ cup (120 milliliters) good olive oil
- ¼ cup (60 milliliters) freshly squeezed lemon juice
- ½ cup (60 grams) roasted, salted pistachios (whole or chopped)
- Kosher salt
- Freshly ground black pepper
- Flaked sea salt (such as Maldon)
Instructions
- Infuse the farro in a medium saucepan by combining 1 cup pearled farro, 1 cup apple cider, 2 bay leaves, 2 teaspoons kosher salt, and 2 cups water. Bring the liquid to a rolling boil, then reduce heat to a gentle simmer.
- Cook the grain for approximately 30 minutes until tender, ensuring the liquid is mostly absorbed and the farro has a slight chew. Remove from heat and drain excess liquid, discarding the aromatic bay leaves.
- Create a vibrant vinaigrette by whisking 1/2 cup extra virgin olive oil with 1/4 cup freshly squeezed lemon juice in a small mixing bowl. Season with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper until the dressing emulsifies smoothly.
- Transfer the warm farro to a large serving bowl and immediately drizzle the prepared dressing over the grains. Gently fold the liquid into the farro, allowing it to absorb the tangy flavors for 15-20 minutes at room temperature.
- Incorporate textural elements by adding 1/2 cup roasted salted pistachios, 1 cup roughly chopped fresh parsley, 1 cup chopped fresh mint leaves, 1 cup halved cherry tomatoes, and 1/3 cup thinly sliced radishes. Mix thoroughly to distribute ingredients evenly.
- Delicately fold 2 cups baby arugula into the salad, ensuring the leaves are gently integrated without bruising. Garnish with 1/2 cup shaved Parmesan cheese and a light sprinkle of flaky sea salt.
- Serve immediately at room temperature to showcase the salad’s vibrant flavors and varied textures, presenting a harmonious Mediterranean-inspired dish.
Notes
- Prepare this Mediterranean-inspired salad a few hours ahead to allow flavors to mingle and intensify, creating an even more delicious dining experience.
- Impress your guests with a versatile dish that shines as a standalone meal, crowd-pleasing side, or potluck sensation.
- Savor the luxurious Parmesan’s salty umami notes that elegantly bind all ingredients into a harmonious culinary masterpiece.
- Enjoy the vibrant baby arugula’s peppery kick and stunning green backdrop that elevates the salad’s visual and flavor profile.
- Discover a delightful crunch from roasted pistachios and a crisp bite from radishes and cherry tomatoes that add textural excitement.
- Celebrate fresh herbs like parsley and mint, which transform this simple grain salad into an extraordinary Mediterranean-inspired delight.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 470 kcal
- Sugar: 3 g
- Sodium: 300 mg
- Fat: 34 g
- Saturated Fat: 5 g
- Unsaturated Fat: 29 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 6 g
- Protein: 10 g
- Cholesterol: 15 mg