Go Back
–+ servings
Antipasto Farro Salad with Sun-Dried Tomato Vinaigrette

Savory Antipasto Farro Salad with Zesty Tomato Vinaigrette

A delicious Antipasto Farro Salad combined with a zesty sun-dried tomato vinaigrette, perfect for a nutritious lunch.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Mediterranean
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 cup Farro
  • 4 cups Arugula can substitute with spinach or mixed greens
  • 0.5 cup Walnuts can substitute with toasted pine nuts or pecans
  • 1 cup Fennel diced, can substitute with celery
  • 8 oz Fresh Mozzarella (Ciliegine) can substitute with burrata or feta cheese
  • 0.5 cup Castelvetrano Olives can substitute with Kalamata or green olives
  • 1 cup Artichokes can use marinated artichokes or pickled veggies
  • 4 oz Soppressata can substitute with salami or other Italian meats
  • 0.5 cup Pepperoncini can substitute with banana peppers
For the Vinaigrette
  • 3 tbsp Lemon Juice use fresh juice for the best flavor
  • 1 tsp Honey maple syrup can be a vegan alternative
  • 2 cloves Garlic minced
  • 1 tsp Red Pepper Flakes adjust to your spice preference
  • 0.5 cup Olive Oil use extra virgin olive oil
  • 0.25 cup Fresh Parsley chopped
  • 2 tbsp Fresh Oregano chopped

Equipment

  • Skillet
  • Large pot
  • mixing bowl
  • colander
  • Sheet Pan

Method
 

Step-by-Step Instructions
  1. Make the Vinaigrette: In a bowl, whisk together the lemon juice, honey, garlic, and red pepper flakes. Gradually add the olive oil, mixing until emulsified. Stir in sun-dried tomatoes, parsley, oregano, and season with salt. Set aside.
  2. Cook the Farro: Bring a large pot of salted water to a boil. Add farro and simmer for about 25 minutes, or until tender. Drain and spread on a sheet pan to cool.
  3. Toast the Walnuts: In a skillet over medium heat, add olive oil and walnuts. Toast for 5-7 minutes until golden brown. Remove from skillet and set aside.
  4. Sauté the Fennel: In the same skillet, add olive oil and fennel. Sauté for about 8 minutes until tender. Season with salt.
  5. Combine Ingredients: In a large bowl, mix cooled farro, arugula, walnuts, fennel, mozzarella, olives, artichokes, soppressata, and pepperoncini. Toss together with half the vinaigrette, then drizzle remaining dressing on top.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 36gProtein: 10gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gCholesterol: 20mgSodium: 400mgPotassium: 300mgFiber: 4gSugar: 2gVitamin A: 15IUVitamin C: 25mgCalcium: 8mgIron: 10mg

Notes

Prep the vinaigrette a day in advance for deeper flavor. Store leftover salad for up to 3 days. Combine salad ingredients just before serving to keep arugula crisp.

Tried this recipe?

Let us know how it was!