I can’t give you exact measurements to make this salad because I was assembling it by taste and by eye: a handful of arugula leaves in a bowl balanced with torn parsley and mint leaves, and then enough cherry tomatoes to add some color to the bowl.
The apple cider vinegar is a nice touch to the farro; it makes it brighter than if you just cook it in water or broth.
1 cup farro
1 cup apple cider
2 bay leaves
Parmesan cheese, shaved with a vegetable peeler
a handful of pistachio nuts, lightly crushed
a handful of parsley, torn
a handful of mint leaves, torn
cherry tomatoes, halved
2 radishes, sliced
1. Cook the farro. In a medium saucepan, bring farro, apple cider, salt, bay leaves, and 2 cups water to a simmer. Simmer until farro is tender and liquid evaporates, about 30 minutes. If all the liquid evaporates before the farro is done, add a little more water. Let farro cool, then discard bay leaves.
2. In a salad bowl, whisk together olive oil, lemon juice, and some salt. Add farro, shaved cheese, and pistachios. Mix well. Fold in arugula, herbs, tomatoes, and radish. I used my hands to toss everything well together.