Charlie Bird Farro Salad Recipe Taste of NYC at Home
Recreate Charlie Birds famous farro salad This fresh herbpacked dish is easy healthy and bursting with flavor Your new goto summer salad Get the recipe now
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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)
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