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Antipasto Farro Salad with Sun-Dried Tomato Vinaigrette
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.
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Prep Time 15 minutes
Cook Time 25 minutes
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.