Antipasto Farro Salad with Sun-Dried Tomato Vinaigrette

Ingredients

Sun-Dried Tomato Vinaigrette

• 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

Antipasto Farro Salad

• 1 ½ cups farro, rinsed
• Olive oil, for cooking
• 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

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Instructions

1. Make the Sun-Dried Tomato Vinaigrette

• In a mixing bowl, combine the lemon zest, lemon juice, honey, grated garlic, and red pepper flakes. Whisk to combine.
• Drizzle in the olive oil from the sun-dried tomato jar and ¼ cup of olive oil, whisking continuously.
• Dice the sun-dried tomatoes and stir them into the vinaigrette along with the chopped parsley and oregano.
• Season with kosher salt to taste. Set aside.

2. Cook the Farro

• Bring a 4-5 quart pot of salted water to a boil.
• Add the farro and bring the water back to a boil. Reduce the heat to medium and gently boil the farro for 25 minutes.
• Drain the farro and spread it onto a parchment-lined sheet pan (or another large surface) to cool.

3. Toast the Walnuts

• While the farro cools, heat a 12-inch skillet over medium heat.
• Add enough olive oil to coat the bottom. Once hot, add the walnuts and toast for about 1 minute or until golden and fragrant.
• Season with a pinch of salt. Transfer the toasted walnuts to a plate.

4. Cook the Fennel

• Wipe out the skillet and return it to medium heat.
• Add a little more olive oil and then the diced fennel.
• Cook for 5 minutes, stirring often, then reduce the heat to low and cook for an additional 3 minutes until the fennel is tender.
• Season with a pinch of salt.

5. Assemble the Salad

• In a large mixing bowl, combine the farro, toasted walnuts, cooked fennel, arugula, fresh mozzarella, castelvetrano olives, artichokes, sopressata, and pepperoncini.
• Add half of the vinaigrette and toss to combine.

6. Serve the Salad

• Transfer the salad to a large serving dish.
• Drizzle the remaining vinaigrette over the top.
• Garnish with any extra fresh herbs or fennel fronds.

Enjoy this flavorful antipasto farro salad with a delicious sun-dried tomato vinaigrette!