How Long Does Farro Salad Last in the Fridge?

Properly stored, Charlie Bird farro salad lasts 3 to 4 days in the fridge. Keep it in an airtight container to prevent it from drying out.

Is It Safe to Eat Cold Farro?

Yes! Farro is one of those grains that tastes just as good cold as it does warm. In fact, letting it sit allows the flavors to deepen. Just make sure it’s stored properly.

Best Way to Reheat Farro Salad

If you prefer it warm, here’s how to reheat without ruining the texture: Microwave: Heat in 30-second bursts, stirring in between. Add a splash of water or broth to prevent dryness. Stovetop: Warm it in a skillet over low heat with a teaspoon of olive oil. Oven: Bake at 300°F for 5–10 minutes for even heating.

What Happens If You Don’t Rinse Farro?

Skipping the rinse isn’t a dealbreaker, but it does help remove excess starch and any residue from processing. What Happens If You Skip Rinsing? ✔️ The farro may turn out a little gummier than expected. ✔️ Some brands may have dust or husk bits that could affect texture. ✔️ Rinsing also removes bitterness from certain types of farro. If you’re short on time, at least give it a quick rinse under cold water!

"Charlie Bird Farro Salad: Easy, Healthy, and Delicious Recipe"

Name: Charlie Bird Farro Salad: A Flavorful, Nutritious Classic You Need To Try
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian-American
Ingredients: 1 cup pearled or semi-pearled farro; 2 cups water; 1/2 cup dry white wine; 1 bay leaf; 1/4 cup fresh lemon juice; 1/4 cup extra-virgin olive oil; 1/2 cup grated Parmesan cheese; 1 cup cherry tomatoes, halved; 2 cups fresh arugula; 1/3 cup chopped pistachios or almonds; Salt and freshly ground black pepper, to taste

Ingredients

Scale

1 cup pearled or semi-pearled farro
2 cups water
1/2 cup dry white wine
1 bay leaf
1/4 cup fresh lemon juice
1/4 cup extra-virgin olive oil
1/2 cup grated Parmesan cheese
1 cup cherry tomatoes, halved
2 cups fresh arugula
1/3 cup chopped pistachios or almonds
Salt and freshly ground black pepper, to taste

Instructions

. Cook the Farro to Perfection

Rinse the farro under cold water to remove excess starch.
In a saucepan, combine farro, water, white wine, and bay leaf.
Bring to a simmer and cook for 25–30 minutes, stirring occasionally.
Drain any excess liquid, remove the bay leaf, and spread the farro out to cool slightly.

2. Prepare the Dressing

In a small bowl, whisk together lemon juice, olive oil, salt, and black pepper.
Taste and adjust seasoning as needed.

3. Assemble the Salad

In a large bowl, toss the cooked farro with the dressing and let it sit for a few minutes.
Add cherry tomatoes, arugula, and nuts, tossing gently to combine.
Sprinkle in grated Parmesan and mix lightly.
Taste and adjust seasoning as needed.

4. Final Touches & Serving

Garnish with extra Parmesan shavings and chopped nuts.
Drizzle a little extra olive oil on top for added richness.
Serve slightly warm or at room temperature.

Notes

Make-Ahead Tip: Store the salad in an airtight container in the fridge for up to 4 days. Add extra lemon juice and olive oil before serving to refresh the flavors.
Vegan Variation: Swap Parmesan with nutritional yeast and add roasted chickpeas for extra protein.
Protein Additions: Pair with grilled chicken, seared salmon, or crispy tofu for a heartier meal.

Author: Recipes Gather
Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Salad, Main Dish
Cuisine: Italian-American

Nutrition

Serving Size: Serves 4
Calories: 320 kcal
Sugar: 2g
Sodium: 220 mg
Fat: 16g
Saturated Fat: 3g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 5g
Protein: 9g
Cholesterol: 5mg

Keywords: Charlie Bird Farro Salad