Overhead shot of a farro arugula salad topped with tomatoes, sliced radishes, shaved parmesan, and chopped pistachios

Lemony Farro Arugula Salad

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!

Course Main, Salad, Side, Side Dish
Cuisine Easy, Healthy, Vegetarian
Keyword easy farro salad, farro arugula salad, healthy farro salad, lemony arugula farro salad, lemony salad, vegetarian arugula salad, vegetarian farro salad
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4
Author Molly | Spices in My DNA


For the salad

  • 1 cup quick cooking farro
  • 2 bay leaves
  • 3 cups baby arugula
  • 3/4 cup grape tomatoes, halved
  • 1 medium bunch radishes, very thinly sliced
  • 1/2 cup roasted, salted pistachios, coarsely chopped
  • 3/4 cup freshly shaved parmesan cheese*
  • 3/4 cup flat leaf parsley, chopped
  • 1/2 cup mint, chopped
  • flaky sea salt

For the lemon vinaigrette

  • juice of 1 lemon
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon honey
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup extra virgin olive oil


  1. 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.

  2. 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.

  3. 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.

Recipe Notes

*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!