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Antipasto Farro Salad with Sun-Dried Tomato Vinaigrette

Antipasto Farro Salad with
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This Antipasto Farro Salad with Sun-Dried Tomato Vinaigrette bursts with flavors and textures, making it a perfect healthy option for gatherings.

Ingredients

Scale
  • 1 cup Farro (Can substitute with barley if preferred.)
  • 4 cups Arugula (No specific substitutes suggested.)
  • 1/2 cup Sun-Dried Tomatoes (Use those marinated in oil for best flavor; can swap for fresh tomatoes if unavailable.)
  • 1/4 cup Olive Oil (Extra virgin olive oil is recommended for best taste.)
  • 1/2 cup Walnuts (Can replace with toasted pine nuts for a different texture.)
  • 1 cup Fennel (Can replace with celery for a different kind of crunch.)
  • 8 oz Fresh Mozzarella (Ciliegine) (Use larger mozzarella balls and cut them if ciliegine are not available.)
  • 1/2 cup Castelvetrano Olives (You can use Kalamata or green olives as alternatives.)
  • 1 cup Artichokes (Canned or jarred artichokes work best; fresh may require ample prep.)
  • 4 oz Sopressata (Salami can be used as a substitute for a milder taste.)
  • 1/4 cup Pepperoncini (Banana peppers can be a milder alternative.)
  • 1 each Lemon (zest and juice) (No direct substitutes suggested, although lime could work.)
  • 2 cloves Garlic (Fresh is recommended but garlic powder can be used in a pinch.)
  • 1 tbsp Honey (Maple syrup can work as a vegan substitute.)
  • 2 tbsp Fresh Parsley (Can use dried herbs, but fresh is preferred for flavor potency.)
  • 2 tbsp Oregano (Can use dried herbs, but fresh is preferred for flavor potency.)

Instructions

  1. In a medium bowl, whisk together the lemon zest, lemon juice, honey, minced garlic, and a pinch of red pepper flakes for about 30 seconds until combined. Gradually drizzle in the olive oil while continuously whisking until the vinaigrette is emulsified and creamy. Stir in the diced sun-dried tomatoes, chopped parsley, and oregano, then season with salt to taste.
  2. Bring a pot of salted water to a rolling boil over medium-high heat. Add the farro and reduce the heat to low, allowing it to simmer gently for about 25 minutes or until tender but still chewy. Once the farro is cooked, drain it thoroughly and spread it in a single layer on a parchment-lined baking sheet to cool for about 10 minutes.
  3. In a skillet over medium heat, warm a tablespoon of olive oil. Once hot, add the walnuts and toast them for 3-4 minutes until golden and fragrant, stirring occasionally to prevent burning. Remove the walnuts from the skillet and set them aside. In the same skillet, add the diced fennel and sauté for about 8 minutes until softened, seasoning with a pinch of salt to enhance its flavor.
  4. In a large mixing bowl, combine the cooled farro, toasted walnuts, sautéed fennel, and fresh arugula. Gently fold in the mozzarella balls, olives, artichoke hearts, sopressata, and pepperoncini, ensuring all ingredients are evenly distributed. Drizzle half of the prepared sun-dried tomato vinaigrette over the salad and toss gently to combine all flavors. Transfer the salad to a serving dish and finish with the remaining vinaigrette and a sprinkle of fresh herbs for an inviting presentation.

Notes

  • Adjust the vinaigrette ingredients to taste.
  • Store leftovers in the refrigerator for up to 3 days.

Nutrition

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