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Antipasto Farro Salad

Vibrant Antipasto Farro Salad with Sun-Dried Tomato Vinaigrette

Antipasto Farro Salad is a delightful blend of nutty farro, fresh arugula, and vibrant flavors, tossed in a sun-dried tomato vinaigrette.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 4 cups
Course: Salads
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 cup farro
  • 4 cups arugula
  • 1/4 cup olive oil substitute with avocado oil if needed
  • 1/2 cup walnuts can substitute with pine nuts or pecans
  • 1 medium fennel omit if unavailable
  • 1 cup fresh mozzarella ciliegine work well for a bite-sized option
  • 1 cup Castelvetrano olives swap with Kalamata for a more robust flavor
  • 1/2 cup marinated artichokes
  • 4 ounces sopressata prosciutto is a suitable alternative
  • 1/4 cup sliced pepperoncini banana peppers can be used if preferred
  • 2 tablespoons fresh parsley
  • 1 teaspoon oregano
  • 1 lemon zest
  • 1 lemon juice
  • 1 tablespoon honey optional
  • 1/3 cup chopped sun-dried tomatoes packed in oil preferred
For the Vinaigrette
  • 2 tablespoons lemon zest
  • 1 lemon juice
  • 1 tablespoon honey
  • 1 clove minced garlic
  • 1 pinch red pepper flakes
  • 1/4 cup olive oil
  • 1/3 cup chopped sun-dried tomatoes
  • 2 tablespoons fresh parsley
  • 1 teaspoon oregano

Equipment

  • mixing bowl
  • pot
  • Colander
  • Skillet
  • Large bowl
  • Serving Platter

Method
 

Vinaigrette Preparation
  1. In a mixing bowl, whisk together lemon zest, lemon juice, honey, minced garlic, and red pepper flakes. Gradually incorporate olive oil while whisking until emulsified. Stir in chopped sun-dried tomatoes, parsley, and oregano. Season with salt to taste, and set aside.
Farro Cooking
  1. Bring a large pot of salted water to a boil. Add farro and reduce heat to a simmer. Cook uncovered for about 25 minutes until tender but chewy. Drain and spread on parchment-lined sheet to cool.
Walnut Toasting
  1. Heat olive oil in a skillet over medium heat. Add walnuts and toast for 5-7 minutes until golden and fragrant. Remove from heat and allow to cool.
Fennel Sautéing
  1. In the same skillet, sauté diced fennel for 3-4 minutes until tender. Remove from heat and let cool slightly.
Salad Assembly
  1. In a large bowl, mix cooled farro, toasted walnuts, sautéed fennel, arugula, fresh mozzarella, olives, artichokes, sopressata, and pepperoncini. Drizzle half the vinaigrette and toss to combine.
Serving
  1. Transfer the salad to a serving platter. Drizzle remaining vinaigrette and garnish with fresh herbs. Enjoy!

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 45gProtein: 10gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gCholesterol: 15mgSodium: 300mgPotassium: 400mgFiber: 7gSugar: 4gVitamin A: 600IUVitamin C: 20mgCalcium: 150mgIron: 3mg

Notes

For the best texture, cool the farro quickly and taste the vinaigrette before serving. Customize ingredients to your preference.

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