The Easy Ina Garten Salad I’m Making All Summer (It’s Restaurant-Worthy)

Many culinary schools include an internship as part of their program. The length of the internship and learning objectives differ among programs, but the general goal is to gain practical experience in a kitchen outside of school.

That experience, unbeknownst to me, started with weeks spent in a plastic apron, sweating it out with the dishwasher. After proving my worth, though, I was finally granted access to a cutting board and eventually, the entire kitchen.

One of the first dishes I made was a grain salad. I’d never had anything like it—it was served chilled, made with wheat berries, dried fruit, nuts, and a tangy vinaigrette. It opened my eyes to what a salad could be, and it’s probably why I love Ina Garten’s Charlie Bird Farro Salad.

What Is Charlie Bird’s Farro Salad?

The salad is Ina Garten’s recipe for the beloved dish served at the Charlie Bird restaurant in New York City. It’s a grain-based salad that remains on the menu year-round, with the ingredients changing seasonally.

My Thoughts on Charlie Bird Salad

Of course, it’s magnificent, mostly because of the thoughtful way the dish is prepared, starting with the farro. Cooking the grain in apple cider instead of water adds a little sweetness to the naturally nutty flavor of the farro. 

Tossing the cooked grain with the vinaigrette while it’s still warm ensures that each piece absorbs some of the dressing, resulting in a bite that’s as flavorful as the next. 

The pistachios add texture, while the tomatoes and radishes provide both color and flavor. Arugula is peppery, which is balanced by the fresh mint. The Parmesan is the finishing touch, adding salt that helps pull all the flavors together.

Try This When You Make Charlie Bird Salad

• Give a different whole grain a chance. The farro is lovely in this dish, but if you can’t find it at the store or don’t have it on hand, other whole grains will also work. I recommend using a whole grain that’s large and has a bit of texture, such as wild rice, wheat berries, buckwheat, or freekeh. You will need to adjust the liquid and cooking times accordingly, but other than that, it’s a straightforward swap.
• Swap in another cheese. Salty Parmesan isn’t the only cheese that pairs well with these flavors; goat cheese, feta cheese, or even a delicious aged cheddar would be a great alternative.
• Add a bit of protein. The salad feels more like a side item than an entree, but it’s easy to bulk this dish up and make it the main attraction. Add some sliced grilled chicken or a piece of pan-seared salmon. Or keep it plant-based and add a can of chickpeas along with some chopped walnuts or almonds!

In this simple salad, every element brings flavor, texture, and balance. It’s the kind of recipe that’s easy to personalize—swap the grain, switch up the greens, or add protein to make it a complete meal. No matter how you tweak it, the thoughtful foundation makes it a dependable favorite. It’s a recipe that will earn a place in your regular weeknight rotation.