Charlie Bird Farro Salad Recipe Taste of NYC at Home

Ingredients

• 1 cup (200g) pearled farro
• 4 cups (950ml) water, plus more if needed
• 1 teaspoon (5g) kosher salt, plus more to taste
• 1 English cucumber, seeded and diced (about 1 ½ cups)
• 1 pint (500g) cherry tomatoes, halved or quartered
• ½ red onion, thinly sliced
• 1/2 cup (70g) shelled pistachios, roughly chopped
• ½ cup (packed) fresh mint leaves, roughly chopped
• ½ cup (packed) fresh parsley leaves, roughly chopped
• ¼ cup (packed) fresh basil leaves, roughly chopped
• ¼ cup (60ml) fresh lemon juice (from about 2 lemons)
• ½ cup (120ml) extra virgin olive oil
• 1 clove garlic, minced
• 1 teaspoon (5g) Dijon mustard
• ½ teaspoon (2.5g) kosher salt, plus more to taste
• ¼ teaspoon (1g) black pepper, plus more to taste
• Pinch of red pepper flakes (optional)
• Feta Cheese, crumbled (optional)