Antipasto Farro Salad with Sun-Dried Tomato Vinaigrette Recipe

After making this Antipasto Farro Salad with Sun-Dried Tomato Vinaigrette recipe for the first time, I instantly fell in love with it. I couldn’t believe how something so simple could taste so bold and satisfying.

Every bite is packed with Mediterranean flavors — briny olives, creamy mozzarella, chewy farro, and that tangy sun-dried tomato dressing. I kept going back for just one more spoonful. It’s now one of those recipes I proudly serve to guests and happily meal prep for myself.

Ingredients

Below are the ingredients you’ll need, along with helpful tips to make the recipe even better.

Sun-Dried Tomato Vinaigrette

• 1 tsp lemon zest – Adds a bright citrus aroma that balances the richness of the dressing.
• 3 tbsp fresh lemon juice – Provides fresh acidity and keeps the flavors lively.
• 1 tbsp honey – Balances the tanginess with gentle sweetness.
• 4 garlic cloves, finely grated – Fresh garlic gives the vinaigrette bold depth.
• ½ tsp red pepper flakes – Adds subtle warmth without overpowering.
• 1 (8.5 oz) jar sun-dried tomatoes in olive oil – Use oil-packed tomatoes for best flavor and texture.
• ¼ cup olive oil – Helps emulsify and smooth out the dressing.
• 1 tbsp fresh parsley, chopped – Brings freshness and color.
• 1 tbsp fresh oregano, chopped – Adds earthy Mediterranean flavor.
• Kosher salt – Enhances all the flavors naturally.

Antipasto Farro Salad

• 1½ cups farro, rinsed – A nutty, chewy grain that holds up beautifully in salads.
  Olive oil – Used for sautéing and enhancing flavor.
• ½ cup walnuts, roughly chopped – Toast them for deeper flavor and extra crunch.
• 1 fennel bulb, cored and diced – Adds subtle sweetness and crisp texture.
• 4 cups arugula – Peppery greens that balance the richness of other ingredients.
• 8 oz fresh mozzarella ciliegine, drained – Creamy texture; use fresh, not pre-shredded cheese.
• ¾ cup Castelvetrano olives, halved – Buttery, mild olives work best here.
• ¾ cup artichoke hearts, quartered – Tender and slightly tangy; drain well.
• ½ cup sopressata, diced – Adds savory Italian flavor.
• ½ cup pepperoncini or banana peppers, sliced – Provides gentle heat and brightness.

Note: Several servings – This recipe makes about 8 hearty servings, perfect for gatherings or weekly meal prep.

Variations

You can easily customize this salad depending on dietary needs or flavor preferences.

• Dairy-Free – Replace mozzarella with avocado chunks or a dairy-free cheese alternative.
• Vegan Option – Swap honey for maple syrup and skip the sopressata and mozzarella. Add chickpeas for protein.
• Extra Protein – Add grilled chicken, shrimp, or white beans to make it more filling.
• Low-Carb Swap – Substitute farro with cauliflower rice or quinoa for a lighter version.
• Spicier Version – Add extra chili flakes or chopped pickled jalapeños.
• If you enjoy creative appetizer ideas similar to this salad, you may also like this vegetable-cream-cheese-tortilla-roll-ups-recipe for a simple and flavorful option.
• For a heartier meal inspiration, try one-pot-marry-me-shrimp-and-orzo-pasta-recipe which delivers rich flavor in one easy pot.

Cooking Time

Prep Time: 15 minutes
Cooking Time: 25 minutes
Total Time: Approximately 40 minutes

Equipment You Need

• Large pot – For boiling the farro evenly.
• Skillet – To toast walnuts and sauté fennel.
• Large mixing bowl – For tossing all ingredients together.
• Sheet pan or tray – To spread and cool the cooked farro quickly.
• Microplane or zester – For finely zesting lemon.
• Whisk – To blend the vinaigrette smoothly.

How to Make Antipasto Farro Salad with Sun-Dried Tomato Vinaigrette Recipe

This salad comes together in simple stages. Take your time with each step for the best flavor and texture.

Make the Sun-Dried Tomato Vinaigrette

In a bowl, whisk together lemon zest, lemon juice, honey, garlic, and red pepper flakes. Slowly stream in the olive oil from the jar of sun-dried tomatoes along with extra olive oil until smooth. Chop the sun-dried tomatoes and stir them in with fresh herbs and salt to taste.

Cook the Farro

Bring a large pot of salted water to a boil and add the rinsed farro. Simmer until tender but still slightly chewy, about 25 minutes. Drain well and spread it onto a sheet pan so it cools quickly and doesn’t become mushy.

Toast the Walnuts and Sauté the Fennel

Heat olive oil in a skillet over medium heat and toast the walnuts until fragrant. Remove them and set aside. In the same pan, sauté diced fennel until softened and lightly golden, which enhances its natural sweetness.

Assemble the Salad

In a large bowl, combine cooled farro, walnuts, fennel, arugula, mozzarella, olives, artichokes, sopressata, and peppers. Pour half of the vinaigrette over the mixture and gently toss to coat. Transfer to a serving platter and drizzle the remaining dressing over the top.

Additional Tips for Making this Recipe Better

• I always cool the farro completely before mixing to keep the greens fresh and crisp.
• I toast the walnuts just until fragrant — over-toasting makes them bitter.
• I taste the dressing before adding extra salt because olives and meats are already salty.
• I like to let the salad sit for 20 minutes before serving so the flavors meld together.
• I sometimes reserve a little dressing to refresh leftovers the next day.

How to Serve Antipasto Farro Salad with Sun-Dried Tomato Vinaigrette Recipe

Serve this salad in a wide shallow bowl so the colorful ingredients are visible. Garnish with extra parsley, fennel fronds, or a light sprinkle of lemon zest for brightness. It pairs beautifully with grilled meats, roasted vegetables, or crusty artisan bread. You can serve it chilled or at room temperature, making it perfect for picnics and gatherings.

Nutritional Information

Here’s an approximate nutritional snapshot per serving:

• Calories: 340–380
• Protein: 12–15g
• Carbohydrates: 28–35g
• Fat: 18–23g

Values may vary depending on ingredient brands and portion size.

Make Ahead and Storage

Refrigerating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep extra dressing separate and mix just before serving to maintain freshness.

Freezing

Freezing is not recommended because the greens and cheese lose their texture. The farro alone can be frozen if needed.

Reheating

If you prefer a warm version, gently reheat the farro separately before assembling. Avoid heating the greens or cheese to maintain texture.

Why You’ll Love This Recipe

This salad is flavorful, satisfying, and perfect for many occasions. Here’s why it stands out:

• Bold Mediterranean Flavors
  Every bite is layered with tangy, savory, and fresh ingredients that work beautifully together.
• Hearty Yet Fresh
  The chewy farro makes it filling, while the greens and vinaigrette keep it light.
• Great for Entertaining
  It looks colorful and impressive, making it ideal for potlucks or dinner parties.
• Easy to Customize
  You can adjust proteins, cheese, or spice levels to suit your taste.
• Perfect for Meal Prep
  It stores well and tastes even better the next day.

Ben Carraoli

Antipasto Farro Salad with Sun-Dried Tomato Vinaigrette

After making this Antipasto Farro Salad with Sun-Dried Tomato Vinaigrette recipe for the first time, I instantly fell in love with it. I couldn’t believe how something so simple could taste so bold and satisfying.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Servings: 8

Calories: 380

Ingredients Method Notes

Ingredients

  

• 1 tsp lemon zest – Adds a bright citrus aroma that balances the richness of the dressing.
• 3 tbsp fresh lemon juice – Provides fresh acidity and keeps the flavors lively.
• 1 tbsp honey – Balances the tanginess with gentle sweetness.
• 4 garlic cloves finely grated – Fresh garlic gives the vinaigrette bold depth.
• ½ tsp red pepper flakes – Adds subtle warmth without overpowering.
• 1 8.5 oz jar sun-dried tomatoes in olive oil – Use oil-packed tomatoes for best flavor and texture.
• ¼ cup olive oil – Helps emulsify and smooth out the dressing.
• 1 tbsp fresh parsley chopped – Brings freshness and color.
• 1 tbsp fresh oregano chopped – Adds earthy Mediterranean flavor.
• 1½ cups farro rinsed – A nutty, chewy grain that holds up beautifully in salads.
• ½ cup walnuts roughly chopped – Toast them for deeper flavor and extra crunch.
• 1 fennel bulb cored and diced – Adds subtle sweetness and crisp texture.
• 4 cups arugula – Peppery greens that balance the richness of other ingredients.
• 8 oz fresh mozzarella ciliegine drained – Creamy texture; use fresh, not pre-shredded cheese.
• ¾ cup Castelvetrano olives halved – Buttery, mild olives work best here.
• ¾ cup artichoke hearts quartered – Tender and slightly tangy; drain well.
• ½ cup sopressata diced – Adds savory Italian flavor.
• ½ cup pepperoncini or banana peppers sliced – Provides gentle heat and brightness.

Method

 

1. In a bowl, whisk together lemon zest, lemon juice, honey, garlic, and red pepper flakes. Slowly stream in the olive oil from the jar of sun-dried tomatoes along with extra olive oil until smooth. Chop the sun-dried tomatoes and stir them in with fresh herbs and salt to taste.
2. Bring a large pot of salted water to a boil and add the rinsed farro. Simmer until tender but still slightly chewy, about 25 minutes. Drain well and spread it onto a sheet pan so it cools quickly and doesn’t become mushy.
3. Heat olive oil in a skillet over medium heat and toast the walnuts until fragrant. Remove them and set aside. In the same pan, sauté diced fennel until softened and lightly golden, which enhances its natural sweetness.
4. In a large bowl, combine cooled farro, walnuts, fennel, arugula, mozzarella, olives, artichokes, sopressata, and peppers. Pour half of the vinaigrette over the mixture and gently toss to coat. Transfer to a serving platter and drizzle the remaining dressing over the top.

Notes

• I always cool the farro completely before mixing to keep the greens fresh and crisp.
• I toast the walnuts just until fragrant — over-toasting makes them bitter.
• I taste the dressing before adding extra salt because olives and meats are already salty.
• I like to let the salad sit for 20 minutes before serving so the flavors meld together.
• I sometimes reserve a little dressing to refresh leftovers the next day.