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Antipasto Farro Salad with Sun-Dried Tomato Vinaigrette Recipe
Ash Tyrrell

Antipasto Farro Salad with Sun-Dried Tomato Vinaigrette Recipe

I have to tell you — this Antipasto Farro Salad with Sun-Dried Tomato Vinaigrette 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
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Total Time 45 minutes
Servings: 8
Ingredients Method Notes

Ingredients
  

  • 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.
  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.