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.