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Sandwich Society’s Farro Salad

Yields1 Serving

Recipe courtesy of
Sandwich Society
146 Kerr Street, Oakville

Farro Salad

For the farro
 1 cup farro
 2 cups water
 2 bay leaves
 1 cup apple cider
 2 tsp salt
 1/2 tsp freshly ground pepper
For the dressing
 1/2 cup extra virgin olive oil
 1/4 cup freshly squeezed lemon juice
 1 tsp salt
 1/2 tsp freshly ground pepper
 1 cup roasted pistachios whole and/or chopped
 1 cup chopped fresh Italian parsley
 1 cup chopped fresh mint
 3 Roma tomatoes
 1 cup parmesan cheese (min)
 2 cups fresh baby arugula
 Sea salt
 1 tbs extra virgin olive oil
 1 tbs balsamic glaze

Put the farro, 2 cups of water, 2 bay leaves, 2 tsp of salt and 1 cup of apple cider into a medium saucepan, bring to a boil and then simmer, uncovered for 30 minutes. Stir often, if liquid is completely absorbed before 30 minutes, add a little water.


Drain, discard bay leaves and put into a large mixing bowl.


Whisk together the salad dressing while the farro is cooking.


In a small bowl, add 1/4 cup freshly squeezed lemon juice,


1 tsp salt and 1/2 tsp freshly ground pepper.


Slowly whisk in the 1/2 cup of olive oil to emulsify the dressing.


When the farro is cooked and drained, stir in the freshly made salad dressing into the warm farro. Set aside mixture to cool.


Cut the 3 Roma tomatoes into quarters through the stem, and remove seeds, then chop into small bite size pieces.


Add pistachios (either whole or chopped). Add chopped Italian parsley and mint. Add all above ingredients to the farro mixture and stir thoroughly. Add half of the parmesan cheese to the mixture and put half aside for garnish.


Give the mixture a final good stir and season with a bit of flaky salt.


Take a handful of baby arugula and make a bed of arugula on each serving plate. Add a drizzle of olive oil and a drizzle of balsamic glaze.


Add as much of the farro mixture as desired on top of the arugula bed and garnish with the remaining parmesan cheese curls.

Buon appetito!