Antipasto Farro Salad with Sun-Dried Tomato Vinaigrette

Ingredients

• 1 tsp lemon zest
• 3 tbsp lemon juice
• 1 tbsp honey
• 4 garlic cloves, grated
• ½ tsp red pepper flakes
• 1 (8.5 oz) jar sun-dried tomatoes in olive oil
• ¼ cup olive oil
• 1 tbsp chopped fresh parsley
• 1 tbsp chopped fresh oregano
• Kosher salt, to taste

Instructions

1. Combine Ingredients:
   • In a mixing bowl, whisk together the lemon zest, lemon juice, honey, garlic, and red pepper flakes.
   • Gradually drizzle in the olive oil from the sun-dried tomato jar along with the ¼ cup of additional olive oil, whisking continuously.
   • Dice the sun-dried tomatoes and stir them into the mixture along with the parsley and oregano.
   • Season with kosher salt to taste.

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Antipasto Farro Salad

Ingredients

• 1 ½ cups farro, rinsed
• Olive oil
• ½ cup roughly chopped walnuts
• 1 fennel bulb, cored and diced
• 4 cups arugula
• 8 oz “ciliegine” fresh mozzarella, drained
• ¾ cup halved castelvetrano olives
• ¾ cup quartered artichokes
• ½ cup diced sopressata
• ½ cup sliced pepperoncini or banana peppers

Instructions

1. Cook the Farro:

   • Bring a 4-5 qt pot of salted water to a boil.
   • Add the farro and return to a boil. Reduce heat to medium and simmer for 25 minutes.
   • Drain the farro and spread it on a parchment-lined sheet pan or other large surface to cool.

2. Toast Walnuts:

   • Heat a 12” skillet over medium heat and add enough olive oil to coat the bottom.
   • Once hot, add the walnuts and toast for about 1 minute until golden and fragrant. Season with a pinch of salt. Transfer to a plate.

3. Cook Fennel:

   • Wipe out the skillet and return it to medium heat with another layer of olive oil.
   • Add the diced fennel and cook, stirring often, for 5 minutes. Reduce heat to low and continue cooking for another 3 minutes or until tender. Season with a pinch of salt.

4. Assemble Salad:

   • In a large mixing bowl, combine the cooled farro, toasted walnuts, fennel, arugula, fresh mozzarella, olives, artichokes, sopressata, and pepperoncini.
   • Toss with half of the sun-dried tomato vinaigrette.
   • Arrange in a large serving dish and drizzle the remaining vinaigrette over the top. Garnish with extra fresh herbs or fennel fronds if desired.

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This recipe offers a delightful blend of textures and flavors, perfect for a hearty and satisfying salad. Enjoy your cooking! Feel free to reach out if you have any questions or need further assistance.