Ultimate Antipasto Farro Salad with Sun-Dried Tomato Vinaigrette Recipe
This Ultimate Antipasto Farro Salad is a vibrant and hearty blend of chewy farro, fresh mozzarella, toasted walnuts, and savory Italian meats, all tossed in a tangy sun-dried tomato vinaigrette. Perfect for a flavorful and satisfying meal, it combines varied textures and bold Mediterranean flavors.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Salad Ingredients
- 1 cup Farro (substitute with barley if desired)
- 4 cups Arugula (no substitutes needed)
- 8 ounces Fresh Mozzarella (can substitute with burrata)
- 1 cup Walnuts (substitute with pecans or omit for nut-free)
- 1 medium Fennel (can use celery if unavailable)
- 1 cup Castelvetrano Olives (substitute with Kalamata or green olives)
- 1 cup Artichokes (use canned or marinated for convenience)
- 4 ounces Sopressata (can use salami as a substitute)
- 1/2 cup Pepperoncini (banana peppers can be an alternative)
- 1/2 cup Sun-Dried Tomatoes (packed in oil for best flavor)
Vinaigrette Ingredients
- 1/3 cup Olive Oil (extra virgin recommended)
- 2 cloves Garlic (fresh is best)
- 2 tablespoons Lemon Juice (freshly squeezed recommended)
- 1 teaspoon Honey (adjust to taste)
- 1/4 teaspoon Red Pepper Flakes (modify based on preference)
- 2 tablespoons Fresh Parsley (use as desired)
- 1 tablespoon Fresh Oregano (use as desired)
Instructions
- Making the Salad
- Prepare Vinaigrette: In a bowl, whisk together lemon zest, lemon juice, honey, minced garlic, and red pepper flakes. Gradually drizzle in olive oil while whisking until emulsified, then stir in diced sun-dried tomatoes, fresh parsley, oregano, and a pinch of salt.
- Cook Farro: In a large pot, bring salted water to a boil, then add farro. Cook for 25 minutes or until tender yet chewy. Drain and spread on a parchment-lined pan to cool completely.
- Toast Walnuts: In a skillet over medium heat, warm a splash of olive oil and toast walnuts until golden and fragrant, roughly 5-7 minutes. Keep a close eye to avoid burning, then set aside to cool.
- Sauté Fennel: In the same skillet, add another drizzle of olive oil and sauté the fennel for about 8 minutes, or until tender. Season with a pinch of salt while cooking, then remove from heat to let cool.
- Combine Salad: In a large mixing bowl, gently toss together the cooled farro, toasted walnuts, sautéed fennel, arugula, fresh mozzarella, olives, artichokes, sopressata, and pepperoncini. Drizzle half of the vinaigrette over the salad and mix until evenly coated, then arrange on a serving platter and pour the remaining vinaigrette on top.
Notes
Keywords: farro salad, antipasto salad, sun-dried tomato vinaigrette, Italian salad, vegetarian salad
