Charlie Bird Farro and Arugula Salad
A couple years ago I was in New York City for my birthday and went to this restaurant called Charlie Bird. I had the most memorable grain salad there and just had to recreate it! This salad is hearty from the nutty farro but really fresh and clean with all the herbs. The vinaigrette is simple but delicious which is where Colavita comes in. When using olive oil in a dressing you want to make sure it is high quality oil because you are not cooking it. The flavor, color and texture all come into play. This Colavita Extra Virgin Olive Oil is smooth, fruity and has the most beautiful yellowish green hue. It emulsifies perfectly with the lemon juice to make this salad pop! I have been making this salad weekly because it keeps well and is so great as a snack, side dish or light lunch. My daughter Sicily even loves it! I hope you and your family enjoy it as much as we do!
This post is sponsored by Colavita
Charlie Bird Farro and Arugula Salad
- Prep Time: 20m
- Cook Time: 10m
- Total Time: 30m
- Serves: 4
Ingredients
- 1 1/2 c cooked farro (cooked according to package instructions)
- 2 c arugula
- 1 c mint, finely chopped
- 1 c parsley, finely chopped
- ½ cup shaved parmesan
- 1 c cherry tomatoes, halved
- ¼ lemon juice (about 2-3 lemons)
- ½ Colavita Extra Virgin Olive Oil
- Salt and pepper
Instructions
- Cook the farro according to package instructions.
- Combine the olive oil and lemon juice in a jar and add a big pinch of salt and pepper. Whisk the dressing to emulsify everything.
- Place the chopped mint, parsley and arugula in a bowl. Add the chopped tomatoes and warm cooked farro. Drizzle the dressing on top and gently toss everything together. Shave parmesan on top and toss again. Before serving, add extra shaved parmesan.
- Taste the salad to adjust any necessary seasonings.
- Serve at room temperature and enjoy!
xo, Rachel
