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The Arborist Pairings Spring Farro Salad


  • Ingredients for Dressing
  • ½ cup extra virgin olive oil
  • 3 tbsp fresh lemon juice
  • 2 tsp apple cider vinegar
  • 1 ¼ tsp tsps sea salt
  • ½ tsp honey
  • ¼ tsp crushed red pepper flakes
  • Ingredients for Salad
  • 4 cups vegetable broth (or water)
  • 1 cup uncooked pearled farro
  • ¾ tsp sea salt
  • 1 bunch radishes, halved lengthwise then thinly sliced
  • 1 English cucumber, quartered lengthwise then thinly sliced
  • 1 cup sugar snap peas, thinly sliced on an angle
  • ½ cup pitted Castelvetrano olives, roughly chopped
  • ¼ cup flat leaf parsley, roughly chopped
  • ¼ cup chives, roughly chopped
  • ½ cup Pecorino Romano or Parmesan cheese, shaved


  1. 1

    For the dressing, whisk together all ingredients in a small bowl and set aside.

  2. 2

    Bring the vegetable broth (or water) to a boil in a medium pot over medium-high heat. Stir in the farro and salt. Reduce heat to medium-low and simmer partially covered, until farro is tender, 22 to 26 minutes. Drain and rinse under cold water. Shake dry then transfer to a large bowl to cool completely, about 30 minutes.

  3. 3

    Add the vegetables and herbs to the cooled farro, then stir in ½ cup of the dressing. Let stand at room temperature for at least 30 minutes.

  4. 4

    Just before serving, stir in the remaining dressing, season with salt, top with the cheese.

  5. 5

    Serve with 2019 Vina Robles The Aborist. This spring salad brings out the dark stone fruit flavors of this versatile food-friendly red blend.

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2021 The Arborist

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Through our partnership with One Tree Planted and the Arbor Foundation, we plant trees with a portion of the proceeds from every bottle of The Arborist sold.​

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