A Taste of SoHo
My Favorite is SoHo Farro Salad and When I first stumbled upon the SoHo Farro Salad, it felt like I’d uncovered a little secret from the heart of New York. I was exploring the bustling streets of SoHo, and amidst the vibrant colors and eclectic shops, I found a tiny café that served this remarkable salad. The farro was cooked to perfection, absorbing the tangy apple cider and fragrant bay leaves, creating a flavor that was both hearty and refreshing. The combination of ingredients seemed so simple, yet the taste was complex and delightful. It was love at first bite, and I knew I had to recreate it at home.
The Magic of Fresh Ingredients
Back in my kitchen, I set out to capture the essence of that charming café. The first step was cooking the farro. I carefully simmered it with apple cider vinegar and bay leaves, savoring the aroma that filled my kitchen. Once it was tender, I let it cool and began preparing the dressing with high-quality olive oil and fresh lemon juice. Tossing the farro with shaved Parmesan and chopped pistachios brought the salad to life, adding layers of flavor and texture that made each bite a little adventure.
A Burst of Color and Flavor
As I mixed in the fresh arugula, parsley, basil, and mint, the salad transformed into a vibrant canvas of colors. The cherry tomatoes and radishes added a crisp crunch that perfectly complemented the richness of the farro. I couldn’t help but marvel at how the simple ingredients turned into something so extraordinary. Each element played its part in creating a balanced and refreshing dish that felt like a celebration of summer. The finishing touch of flaky sea salt was the perfect finishing note, enhancing all the flavors.
Sharing the Joy
Every time I serve the SoHo Farro Salad, it feels like sharing a piece of that memorable day in SoHo. It’s more than just a salad; it’s a story told through flavors and textures. I love watching my friends and family enjoy it, seeing their faces light up with each bite. The salad pairs beautifully with grilled chicken or fish, making it versatile for any meal. And when I make it vegan, substituting Parmesan with nutritional yeast, it still brings that same joy. The SoHo Farro Salad has become a favorite in my kitchen, a reminder of that sunny day in SoHo and the simple pleasures of good food.
Table of Contents
Chef’s Notes-SoHo Farro Salad
- When cooking farro, it’s important to keep an eye on the water level. Farro should be tender but still have a slight bite. If the water evaporates too quickly, add more as needed to avoid burning.
- Allow the farro to cool slightly before mixing it with other ingredients. This helps to prevent wilting the fresh herbs and arugula.
- Use high-quality extra-virgin olive oil for the dressing to enhance the overall flavor of the salad. Its richness complements the other ingredients beautifully.
- Fresh herbs are key to this salad’s vibrant flavor. Make sure they are fresh and crisp. If using dried herbs,
- For added texture and crunch, consider adding diced cucumbers or bell peppers. They pair well with the pistachios and radishes.
- You can prepare the farro and dressing a day ahead to save time. Just mix the salad ingredients and add the fresh herbs right before serving to maintain their flavor and crispness.
- If you’re aiming for a vegan version, replace Parmesan cheese with nutritional yeast. It will add a cheesy flavor without dairy.
SoHo Farro Salad
4
servings15
minutes30
minutes450
kcal10
minutes55
minutesDive into the vibrant flavors of SoHo with this exquisite Farro Salad! Perfectly cooked farro infused with apple cider and bay leaves, combined with rich olive oil, crunchy pistachios, and savory Parmesan. Fresh arugula, juicy tomatoes, crisp radishes, and aromatic herbs elevate this dish to a whole new level. A must-try for any salad lover!
Ingredients
1 cup Whole Farro
1 cup Apple Cider Vinegar
2 teaspoons Sea Salt
2 Bay Leaves
8 tablespoons High-Quality Olive Oil
2 tablespoons Freshly Squeezed Lemon Juice
1/2 cup Shaved Parmesan Cheese
1/2 cup Chopped Pistachios
2 cups Fresh Arugula
1 cup Torn Parsley or Basil Leaves
1 cup Fresh Mint Leaves
3/4 cup Halved Cherry or Grape Tomatoes
1/3 cup Thinly Sliced Radishes
Flaky Sea Salt
Directions
- Cooking Farro – In a medium saucepan, combine farro, apple cider vinegar, sea salt, bay leaves, and 2 cups of water. Bring to a simmer and cook until the farro is tender and the liquid has evaporated (about 30 minutes). If the liquid evaporates before the farro is done, add more water as needed.
- Preparing Dressing – In a large salad bowl, whisk together the olive oil, lemon juice, and a pinch of sea salt until well combined.
- Mixing Salad Base – Add the cooled farro to the bowl along with the shaved Parmesan and chopped pistachios. Mix thoroughly to ensure everything is well coated.
- Combining Fresh Ingredients – Just before serving, gently fold in the arugula, torn herbs (parsley or basil and mint), halved tomatoes, and sliced radishes. Season with flaky sea salt to taste.
Equipment
- chef’s knife
- cutting board
- saucepan
- mixing bowls
- vegetable peeler
- measuring cups and spoons
Nutrition Facts
- Calories: 450kcal
- Carbohydrates: 45g
- Protein: 10g
- Fat: 25g
- Saturated Fat: 5g
- Cholesterol: 10mg
- Sodium: 600mg
- Potassium: 400mg
- Fiber: 7g
- Sugar: 5g
- Vitamin A: 15IU
- Vitamin C: 20mg
- Calcium: 15mg
- Iron: 10mg
FAQ-SoHo Farro Salad
Can I use a different grain instead of farro?
Yes, quinoa or barley are excellent alternatives if you prefer a different grain.
What can I use instead of apple cider vinegar?
You can substitute apple cider vinegar with white wine vinegar or red wine vinegar.
How can I make this salad gluten-free?
Ensure you use gluten-free farro or substitute with quinoa or another gluten-free grain.
Can I prepare this salad in advance?
You can prepare the farro and dressing in advance. Combine with fresh ingredients and herbs just before serving to keep them fresh.
What can I add to this salad for extra protein?
Grilled chicken, chickpeas, or tofu are great additions for extra protein and can make the salad more filling.
