This Lemony Farro Arugula Salad is a simple, refreshing salad with so much freshness, flavor, and texture! It's filled with grape tomatoes, thinly sliced radishes, chopped pistachios, shaved parmesan, lots of chopped parsley, fresh mint, and a super easy and delicious lemon vinaigrette!
Begin by cooking the farro. Bring a large pot of water to a boil and add the bay leaves. Once boiling, add the farro and cook for 10 minutes, or according to package directions, until tender. Drain and discard bay leaves. Let cool.
While farro is cooking, make the vinaigrette. In a medium bowl, whisk together the lemon juice, apple cider vinegar, honey, salt, and pepper. Slowly stream in the olive oil, whisking to combine. Season to taste with additional salt and pepper if desired. Set aside.
Place the arugula in a large bowl. Once cooled, add the farro and toss to combine. Add a tablespoon or two of the vinaigrette and a pinch of flaky sea salt and toss to combine. Add the grape tomatoes, radishes, pistachios, parmesan, parsley, mint, and desired amount of dressing and toss to combine. Add another generous pinch of flaky sea salt and toss again. Serve with extra dressing and extra shaved parm if desired.
*Make sure you use a good quality parmesan for this - it makes a big difference. I just shave it right off the wedge with a vegetable peeler!