In a sun-drenched corner of my kitchen, a burst of Mediterranean sunshine transformed a simple afternoon into a culinary adventure as I crafted my Antipasto Farro Salad with Sun-Dried Tomato Vinaigrette. This vibrant dish isn’t just a meal; it’s a celebration of color, flavor, and the joys of homemade cooking. Packed with wholesome ingredients like chewy farro, peppery arugula, and a delightful mix of antipasto favorites, this salad not only offers a healthy gluten-free option but also delivers a hearty dose of protein. Whether enjoyed as a refreshing light lunch or served as an eye-catching appetizer at your next gathering, it’s the perfect way to elevate your dining experience. Ready to dive into a bowl of this Mediterranean treasure? Let’s get started!
Why is This Salad Your New Favorite?
Bold, Vibrant Flavors: The Antipasto Farro Salad is brimming with Mediterranean-inspired ingredients that create a deliciously fresh and tangy experience.
Healthy & Nutritious: Packed with whole grains, protein, and healthy fats, this salad supports a balanced diet while being gluten-free if you choose gluten-free farro.
Make Ahead Convenience: A great time-saver, the components can be prepared in advance, making it perfect for busy weekdays or for impressing guests without the last-minute rush.
Textural Delight: Enjoy the fun mix of chewy farro, creamy mozzarella, and crunchy walnuts, creating an enticing mouthfeel that keeps every bite interesting.
Impressive Presentation: Serve it chilled in a beautiful dish, and watch as it becomes the star of your table—a feast for both the eyes and the palate.
Pair it with a refreshing drink or alongside dishes like Tzatziki Chicken Salad for a well-rounded meal!
Antipasto Farro Salad Ingredients
For the Salad
- Farro – This nutty grain serves as the hearty base; opt for organic for superior flavor.
- Arugula – Adds a peppery bite, balancing the richness of the other ingredients.
- Sun-Dried Tomatoes – Key for a tangy vinaigrette that elevates the salad’s flavor profile.
- Fresh Mozzarella (Ciliegine or regular) – Creates a creamy element; ciliegine provides perfect bite-sized pieces.
- Castelvetrano Olives – These briny gems enhance the Mediterranean vibe; feel free to swap with other olives.
- Artichokes – Use marinated artichokes for added depth and unique taste.
- Sopressata – Introduces savory cured meat notes; substitute with your favorite cured meat if desired.
- Walnuts – Toasted for crunch; pecans or pine nuts can also provide texture.
- Fresh Parsley & Oregano – These aromatic herbs brighten the salad, enhancing the overall freshness.
For the Vinaigrette
- Olive Oil – High-quality extra virgin olive oil makes the vinaigrette rich and flavorful.
- Garlic – Freshly minced for an aromatic depth; adjust according to your taste for a great balance.
- Red Pepper Flakes – Adds a mild heat; adjust quantity based on your spice preference.
- Lemon – Freshly squeezed juice adds a zesty brightness, crucial for the vinaigrette’s character.
- Honey – A touch of sweetness helps to round out the tangy flavors of the vinaigrette.
Whip up your Antipasto Farro Salad with Sun-Dried Tomato Vinaigrette and indulge in a delightful medley of textures and flavors!
Step‑by‑Step Instructions for Antipasto Farro Salad with Sun-Dried Tomato Vinaigrette
Step 1: Make the Vinaigrette
In a mixing bowl, combine the zest and juice of one lemon, a drizzle of honey, minced garlic, and a pinch of red pepper flakes. Whisk vigorously to blend. Slowly drizzle in the olive oil from the sun-dried tomatoes combined with additional extra virgin olive oil, whisking continuously until emulsified. Finally, fold in the chopped sun-dried tomatoes, parsley, oregano, and season with salt to taste before setting aside.
Step 2: Cook the Farro
Bring a large pot of salted water to a boil over medium-high heat. Add the farro and cook for 25 minutes, or until tender yet chewy, stirring occasionally. After cooking, drain the farro using a colander, then spread it out on a parchment-lined baking sheet to cool completely—this step prevents mushiness.
Step 3: Prepare Walnuts and Fennel
In a skillet, heat a tablespoon of olive oil over medium heat. Add the walnuts and toast them for about 5 minutes, stirring often until they turn golden and fragrant. Next, remove the walnuts and set them aside, then in the same skillet, sauté diced fennel for 5-8 minutes until it’s tender, seasoning with a pinch of salt to enhance the flavor.
Step 4: Combine Salad Ingredients
In a large mixing bowl, combine the cooled farro, toasted walnuts, sautéed fennel, and arugula. Add in the mozzarella, Castelvetrano olives, marinated artichokes, sopressata, and sliced pepperoncini. Pour in half of the sun-dried tomato vinaigrette and gently toss all ingredients together until fully combined, letting the flavors mingle beautifully.
Step 5: Serve the Salad
Transfer the vibrant Antipasto Farro Salad to a serving dish. Drizzle the remaining vinaigrette over the top and give it a light toss to coat. For a beautiful presentation, garnish with freshly chopped herbs or fennel fronds. This dish can be served chilled or at room temperature, making it perfect for any occasion.
What to Serve with Antipasto Farro Salad with Sun-Dried Tomato Vinaigrette
Elevate your dining experience by pairing this vibrant salad with equally delightful dishes that enhance its Mediterranean flair.
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Grilled Chicken Skewers: Juicy and smoky, these skewers provide a protein-rich counterpart to the fresh salad. The grilled flavors beautifully balance the tanginess of the vinaigrette.
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Garlic Breadsticks: Soft and warm, these are perfect for scooping up the salad’s delicious dressing. They add a comforting carb component to your meal.
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Crispy Roasted Vegetables: Tossed in olive oil and herbs, these add a satisfying crunch and sweetness that complements the salad’s flavors. Roasting brings out their natural sweetness, creating a perfect harmony.
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Cucumber Mint Yogurt Dip: Cool and refreshing, this dip serves as a delightful contrast to the salad’s richness. Pair with fresh veggies or pita for a light starter.
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Chilled White Sangria: Bright and fruity, this refreshing drink pairs wonderfully with the salad’s Mediterranean ingredients, enhancing the meal’s overall lightness.
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Lemon Sorbet: Serve this light, icy dessert to cleanse the palate and finish your meal on a refreshing note. Its tartness echoes the salad’s citrusy dressing, leaving you feeling revitalized.
How to Store and Freeze Antipasto Farro Salad
Fridge: Store the salad in an airtight container for up to 2-3 days. For best quality, keep the vinaigrette separate until ready to serve to prevent sogginess.
Make-Ahead: Many components can be prepared a day in advance, including the farro and vinaigrette, making assembly easy when you’re ready to enjoy your Antipasto Farro Salad.
Freezer: While it’s best enjoyed fresh, if you need to freeze it, consider freezing just the farro for up to 3 months. Thaw in the fridge and reheat gently before combining with other ingredients.
Reheating: If you’ve stored leftovers, serve the salad chilled or at room temperature. For any heated parts like the farro, microwave in short bursts with a splash of water, covered, to retain moisture.
Antipasto Farro Salad Variations
Feel free to let your creativity shine as you customize this delicious salad to suit your taste and dietary needs!
- Gluten-Free: Swap regular farro for gluten-free farro or quinoa for a hearty, gluten-free alternative, making it accessible to everyone.
- Nut-Free: Omit walnuts for a nut-free version, or substitute with pumpkin seeds for added crunch and healthy fats.
- Herb Swap: Fresh basil or thyme can be wonderful alternatives to parsley and oregano, bringing your own garden flavors into the mix.
- Mediterranean Twist: Add roasted red peppers and capers for a sunny Mediterranean flavor, brightening the overall taste and presentation.
- Added Protein: Toss in some chickpeas or diced grilled chicken to boost the protein content, creating a more substantial meal option.
- Extra Veggies: Incorporate roasted zucchini or cucumber for extra freshness and crunch, delighting the senses with each bite.
- Spice It Up: For a little heat, add sliced jalapeños or a spoonful of harissa to the vinaigrette, giving your salad a zesty kick.
- Vegan Option: Leave out the mozzarella and soppressata to create a plant-based version, while ensuring it’s still packed with satisfying flavors.
If you’re looking for more salad inspiration, consider trying the Grinder Salad Bold or Roasted Potato Salad for delightful variations!
Make Ahead Options
These Antipasto Farro Salad with Sun-Dried Tomato Vinaigrette components are perfect for meal prep, saving you time on busy days! You can prepare the vinaigrette and cook the farro up to 3 days in advance. To do this, simply store the vinaigrette in an airtight container in the refrigerator and refrigerate the cooled farro as well. You can also toast the walnuts and sauté the fennel ahead of time; keep them stored separately to maintain their crunchiness. When ready to serve, just combine everything with fresh arugula, mozzarella, olives, artichokes, sopressata, and drizzle the vinaigrette on top. This ensures that flavors stay vibrant, and you still enjoy just as delicious a salad with minimal effort!
Expert Tips for the Best Antipasto Farro Salad
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Cool Carefully: Spread cooked farro on a parchment-lined sheet to cool, preventing it from becoming mushy. Proper cooling keeps the texture just right.
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Quality Ingredients: Use high-quality olive oil and fresh ingredients; they significantly enhance the flavor of your Antipasto Farro Salad and overall dish.
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Taste as You Go: Adjust seasoning in the vinaigrette—salt, honey, and garlic—to suit your preference. This customization allows you to create a dressing that sings with flavor.
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Prep Ahead: Prepare components like the vinaigrette and farro a day in advance. This makes assembly quick and stress-free right before serving!
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Add Freshness: Don’t hesitate to use seasonal vegetables or herbs. Fresh parsley and oregano can be swapped for other herbs, like basil, based on availability.
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Storage Savvy: For optimal freshness, keep the vinaigrette separate until serving, and your salad will stay crisp and delicious for a couple of days in the fridge.
Antipasto Farro Salad with Sun-Dried Tomato Vinaigrette Recipe FAQs
How do I choose the best farro for my salad?
Absolutely! Look for farro that is organic and preferably from a trusted source. You can find several varieties, including pearled, semi-pearled, and whole grain. If you’re tight on time, pearled farro cooks quicker, typically in about 20-25 minutes, while whole grain may take up to 40 minutes.
What’s the best way to store my Antipasto Farro Salad?
For optimal freshness, store your salad in an airtight container in the fridge for up to 2-3 days. To keep everything crisp, I recommend keeping the vinaigrette separate until you’re ready to serve. This way, your salad maintains a delightful texture without getting soggy.
Can I freeze the Antipasto Farro Salad?
While the assembled salad doesn’t freeze well because of the fresh ingredients, you can freeze just the cooked farro! Place cooled farro in a freezer-safe bag or container, and it will keep well for up to 3 months. When you’re ready to use, just thaw it overnight in the fridge and then stir it back into the salad just before serving.
What if I can’t find Castelvetrano olives?
Very good question! If Castelvetrano olives are not available, you can easily substitute them with Kalamata or green olives. Just make sure to taste test them, as different olives may have varying levels of brininess and flavor. You can also use black olives for a milder taste!
Are there any dietary considerations for this salad?
Absolutely! This Antipasto Farro Salad is a great gluten-free option if you use gluten-free farro. However, if you’re preparing this for someone with allergies, be sure to check that all ingredients, especially cured meats, olives, and nuts, are allergy-friendly. You can also make it nut-free by omitting walnuts and using seeds like pumpkin seeds for crunch instead.
How can I adjust the vinaigrette to suit my taste?
Great to hear you’re curious about customization! Start by adjusting the sweetness or acidity by adding more honey or lemon juice based on your preference. If you’d like more heat, simply increase the amount of red pepper flakes. Taste and tweak until you find that perfect balance that makes your taste buds sing!
Mediterranean Antipasto Farro Salad with Sun-Dried Tomato Vinaigrette
Ingredients
Equipment
Method
- In a mixing bowl, combine the zest and juice of one lemon, honey, minced garlic, and red pepper flakes. Whisk vigorously. Slowly drizzle in the olive oil, whisking continuously until emulsified. Fold in sun-dried tomatoes, parsley, oregano, and season with salt before setting aside.
- Bring a large pot of salted water to a boil. Add farro and cook for 25 minutes or until tender yet chewy. Drain farro and spread on a parchment-lined baking sheet to cool.
- In a skillet, heat a tablespoon of olive oil. Add walnuts and toast for about 5 minutes until golden. Remove walnuts and set aside, then sauté diced fennel for 5-8 minutes until tender, seasoning with salt.
- In a large mixing bowl, combine cooled farro, toasted walnuts, sautéed fennel, and arugula. Add mozzarella, olives, artichokes, sopressata, and slices of pepperoncini. Pour in half of the vinaigrette and gently toss until combined.
- Transfer the Antipasto Farro Salad to a serving dish. Drizzle remaining vinaigrette over the top and toss lightly. Garnish with freshly chopped herbs or fennel fronds. Serve chilled or at room temperature.