Ina Garten Says This Easy Farro Salad Is Her Favorite Side Dish Ever

Cooking icon Ina Garten knows a thing or two about creating dishes that are as simple as they are spectacular. Whether it’s her classic roast chicken or an effortlessly elegant pasta, she has a way of making any dish one to master. Now, her farro salad has gone viral, and for good reason. This vibrant grain-based dish, inspired by a recipe from NYC’s Charlie Bird restaurant, is packed with fresh flavors and textures that make it the perfect side for almost any meal. Plus, farro provides a great source of fiber, protein and minerals, making it a healthy alternative to refined grains. Here’s how you can make it at home.

What’s in Ina Garten’s farro salad?

On February 25, the Barefoot Contessa shared a video on Instagram making her go-to grain salad, and fans couldn’t get enough. “Charlie Bird’s Farro Salad is my favorite side dish ever,” she wrote in the caption. “It’s earthy and sweet from the farro cooked in apple cider, citrus-y from the fresh lemon vinaigrette, peppery from the arugula, salty and crunchy from the pistachios—so good!” The post quickly racked up thousands of likes and comments.

“I love having a side dish that goes with everything,” Garten continues, noting that this salad pairs beautifully with lamb, chicken or fish. She first discovered the dish thanks to her friend Peter Wallace, who made it for her once. One bite in, she knew she had to have the recipe.

Ina’s process for perfection

Garten has a simple process to make sure this salad turns out perfect every time. “It starts with farro, which is cooked in apple cider, salt and pepper and a bay leaf,” says Garten. “I like to add a lemon vinaigrette when it’s still warm.” The vinaigrette is simple—just fresh lemon juice, olive oil, salt and pepper—but it adds brightness and enhances the salad’s layers of flavor.

Once the farro has marinated for about 15 minutes, she begins assembling the rest of the ingredients:

• Pistachios: “Lots of pistachios,” Garten says, for a salty, crunchy contrast.
• Parsley and mint: “In this case, rather than garnishing, parsley is a really important flavor,” she explains. “So you actually get a bite of parsley.” She roughly chops the leaves, then pulls mint leaves off their stems and gives them a rough chop, too.
• Cherry tomatoes: Halved through the stem for the best texture.
• Radishes: Sliced super thin with a mandoline for a little crunch.
• Arugula: “About two cups,” says Garten, for a peppery bite.
• Shaved Parmesan: Garten saves this for last, sprinkling it on top just before serving.

After everything is tossed together in a serving bowl, Garten gives it a taste test. “It’s a tough job,” she jokes. “It’s got all these flavors—salty, sweet, the farro has the apple cider in it, peppery from the arugula and crunchy from the pistachios. So good!” She also suggests adding an extra drizzle of vinaigrette before serving for even more brightness.

How to make Ina Garten’s farro salad

This dish is easy to follow, adaptable to different tastes and also pairs well with a variety of main dishes. Serve it on its own or add in some extra protein. While this farro salad can be made ahead, it’s best enjoyed soon after tossing so the ingredients stay vibrant. Here’s Garten’s offiical recipe.

Ingredients:

• 1 cup pearled farro
• 1 cup fresh apple cider
• 2 bay leaves
• Kosher salt and freshly ground black pepper
• ½ cup olive oil
• ¼ cup freshly squeezed lemon juice
• ½ cup roasted, salted pistachios, whole or chopped
• 1 cup roughly chopped parsley
• 1 cup roughly chopped mint leaves
• 1 cup cherry tomatoes, halved
• 2-3 thinly sliced radishes
• 2 cups baby arugula
• ½ cup shaved Parmesan
• Flaked sea salt

Directions:

• Total time: 1 hour (includes cooling time)
• Yield: 6 servings

1. Place the farro, apple cider, bay leaves, 2 teaspoons salt and 2 cups water in a medium saucepan. Bring to a boil, then lower the heat and simmer uncovered for about 30 minutes, until the farro is tender. Drain the farro, then transfer to a large serving bowl and discard the bay leaves.
2. Meanwhile, in a small measuring cup, whisk together the olive oil, lemon juice, 1 teaspoon salt and ½ teaspoon pepper. Stir the vinaigrette into the warm farro and set aside for at least 15 minutes to cool.
3. Before serving, stir in the pistachios, parsley, mint, tomatoes and radishes. Add the arugula, then lightly fold in the Parmesan so it doesn’t break. Sprinkle with the sea salt and serve immediately.

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This story was originally published March 26, 2025 at 6:00 AM.