I have to tell you — this Antipasto Farro Salad with Sun-Dried Tomato Vinaigrette Recipe quickly became one of my favorite meals after the first time I made it. The combination of nutty farro, fresh greens, and bold antipasto flavors truly impressed me.
I loved how the tangy vinaigrette tied everything together so beautifully. It feels fancy, but it’s surprisingly simple to prepare. This is the kind of recipe I keep coming back to again and again.
Ingredients
Here’s everything you need, along with helpful tips:
Sun-Dried Tomato Vinaigrette:
- 1 tsp lemon zest — adds fresh citrus brightness.
- 3 tbsp lemon juice — use freshly squeezed for the best flavor.
- 1 tbsp honey — balances the acidity perfectly.
- 4 cloves garlic, grated — fresh garlic gives stronger flavor than minced from a jar.
- ½ tsp red pepper flakes — optional, adjust to your spice preference.
- 8.5 oz sun-dried tomatoes in olive oil, diced — oil-packed tomatoes provide richer taste.
- ¼ cup olive oil — extra virgin works best.
- 1 tbsp fresh parsley, chopped — adds freshness.
- 1 tbsp fresh oregano, chopped — brings classic Italian aroma.
- Kosher salt — adjust to taste.
Antipasto Farro Salad:
- 1 ½ cups farro, rinsed — rinsing removes dust and improves texture.
- Olive oil — for cooking and flavor.
- ½ cup walnuts, chopped — toasting enhances crunch and taste.
- 1 fennel bulb, diced — adds crisp texture and subtle sweetness.
- 4 cups arugula — peppery greens balance the richness.
- 8 oz small mozzarella balls, drained — pat dry to avoid excess moisture.
- ¾ cup Castelvetrano olives, halved — mild and buttery flavor.
- ¾ cup artichoke hearts, quartered — adds tangy depth.
- ½ cup sopressata, diced — optional but adds savory richness.
- ½ cup pepperoncini or banana peppers — bright and slightly tangy.
Note: Serves 8.
Variations
- Dairy-free: Replace mozzarella with avocado or extra olives.
- Vegetarian: Omit sopressata and add roasted chickpeas.
- Sugar-free: Skip honey and add a splash more lemon juice.
- Extra flavor: Add fresh basil, cherry tomatoes, or roasted red peppers.
Cooking Time
- Prep Time: 15 minutes
- Cooking Time: 30 minutes
- Total Time: 45 minutes
Equipment You Need
- Large pot — to cook the farro evenly.
- Skillet — for toasting walnuts and sautéing fennel.
- Mixing bowls — for preparing dressing and assembling salad.
- Whisk — to emulsify the vinaigrette.
- Cutting board and sharp knife — for ingredient prep.
How to Make Antipasto Farro Salad with Sun-Dried Tomato Vinaigrette?
Prepare the Vinaigrette
I start by whisking together lemon zest, lemon juice, honey, garlic, and red pepper flakes in a bowl. Then I slowly drizzle in olive oil while whisking until smooth and slightly thickened. Finally, I stir in the chopped sun-dried tomatoes, herbs, and salt. The dressing should taste bright, balanced, and flavorful.
Cook the Farro
Next, I bring a large pot of salted water to a boil and add the rinsed farro. I cook it until tender yet slightly chewy, about 25 minutes. After draining, I spread it out on a tray so it cools completely and stays fluffy.
Toast the Walnuts and Sauté Fennel
In a skillet, I heat a little olive oil and toast the walnuts until fragrant. Then I remove them and sauté the diced fennel in the same pan. Cooking it lightly softens the texture while keeping a pleasant crunch.
Assemble the Salad
Once everything is ready, I combine the cooled farro, walnuts, fennel, arugula, mozzarella, olives, artichokes, sopressata, and peppers in a large bowl. I pour in half the vinaigrette and gently toss to coat all ingredients evenly.
Finish and Serve
Finally, I transfer the salad to a serving platter and drizzle the remaining dressing over the top. I like to add extra herbs or black pepper before serving for a fresh finishing touch.
Additional Tips for Making This Recipe Better
- I always let the farro cool completely so the arugula stays crisp.
- Toasting the walnuts makes a noticeable difference in flavor.
- I taste the vinaigrette before mixing and adjust lemon or salt as needed.
- If serving as a main dish, I sometimes add extra farro or chickpeas.
- I prefer assembling the salad just before serving for the best texture.
How to Serve Antipasto Farro Salad with Sun-Dried Tomato Vinaigrette?
Serve this salad on a large platter to showcase the colorful ingredients. Garnish with fresh parsley or oregano for a beautiful presentation. It works wonderfully as a main course for lunch or as a side dish for dinner. Pair it with crusty bread for a complete meal.
Nutritional Information
Approximate values per serving:
- Calories: 350–420 kcal
- Protein: Moderate amount from farro, cheese, and sopressata
- Carbohydrates: Primarily from whole-grain farro
- Fat: Healthy fats from olive oil, olives, and walnuts
Make Ahead and Storage
Refrigeration
You can prepare the vinaigrette and cook the farro ahead of time. Store components separately in airtight containers. Once assembled, keep leftovers refrigerated and consume within 3–4 days.
Freezing
This salad is not ideal for freezing due to fresh greens and cheese. However, cooked farro can be frozen separately if needed.
Reheating
If you prefer warm farro, gently reheat it before mixing with cold ingredients. Avoid reheating the fully assembled salad to preserve texture.
Why You’ll Love This Recipe?
This salad is flavorful, versatile, and easy to customize.
- Simple Preparation: Straightforward steps make it beginner-friendly.
- Great for Meal Prep: Components can be made in advance.
- Highly Customizable: Easy to adjust for dietary needs.
- Balanced Flavor: Tangy, savory, fresh, and slightly sweet in every bite.
- Perfect for Gatherings: Always impressive when served to guests.
Antipasto Farro Salad with Sun-Dried Tomato Vinaigrette Recipe
Ingredients
Method
- I start by whisking together lemon zest, lemon juice, honey, garlic, and red pepper flakes in a bowl. Then I slowly drizzle in olive oil while whisking until smooth and slightly thickened. Finally, I stir in the chopped sun-dried tomatoes, herbs, and salt. The dressing should taste bright, balanced, and flavorful.
- Next, I bring a large pot of salted water to a boil and add the rinsed farro. I cook it until tender yet slightly chewy, about 25 minutes. After draining, I spread it out on a tray so it cools completely and stays fluffy.
- In a skillet, I heat a little olive oil and toast the walnuts until fragrant. Then I remove them and sauté the diced fennel in the same pan. Cooking it lightly softens the texture while keeping a pleasant crunch.
- Once everything is ready, I combine the cooled farro, walnuts, fennel, arugula, mozzarella, olives, artichokes, sopressata, and peppers in a large bowl. I pour in half the vinaigrette and gently toss to coat all ingredients evenly.
- Finally, I transfer the salad to a serving platter and drizzle the remaining dressing over the top. I like to add extra herbs or black pepper before serving for a fresh finishing touch.
Notes
- I always let the farro cool completely so the arugula stays crisp.
- Toasting the walnuts makes a noticeable difference in flavor.
- I taste the vinaigrette before mixing and adjust lemon or salt as needed.
- If serving as a main dish, I sometimes add extra farro or chickpeas.
- I prefer assembling the salad just before serving for the best texture.
