Farro Antipasto Salad

Farro Antipasto Salad

Farro Antipasto Salad

Featuring: Tuscan Herb Extra Virgin Olive Oil and White Balsamic Vinegar


  • 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 tuscan herb extra virgin olive oil
  • 1/8 cup white balsamic vinegar
  • 1 tbsp chopped fresh parsley
  • 1 tbsp chopped fresh oregano
  • kosher salt
  • Antipasto Farro Salad
  • 1 ½ cups farro, rinsed
  • tuscan herb extra virgin olive oil
  • ½ cup roughly chopped walnuts
  • 1 fennel bulb, cored + 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


For the sun-dried tomato vinaigrette: combine the lemon zest, lemon juice, honey, garlic, and red pepper flakes in a mixing bowl. Whisk to combine. Drizzle in the olive oil from the sun-dried tomato jar plus the ¼ cup of olive oil, and the white balsamic vinegar, whisking continuously. Dice the sun-dried tomatoes. Stir them in, along with the parsley and oregano. Season with salt to taste.

For the salad: bring a 4-5qt pot of salted water to a boil. Add the farro. 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 other large surface) to cool.

Meanwhile, heat a 12” skillet over medium heat. Add enough olive oil to coat the bottom. Once hot, add the walnuts. Toast for a minute or so until golden and fragrant. Season with a pinch of salt. Transfer the walnuts to a plate.

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

Combine the farro, walnuts, fennel, arugula, fresh mozzarella, olives, artichokes, sopressata, pepperoncini, and half of the vinaigrette in a large mixing bowl. Toss to combine. Arrange the salad in a large serving dish and drizzle the remaining vinaigrette over top. Garnish with any extra fresh herbs or fennel fronds.


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