Description
Crunchy farro mingles with sun-dried tomato vinaigrette, pepperoncini’s bright zing, and pockets of mozzarella and salami, all tossed with fresh basil and greens.
Ingredients
- 1 cup farro
- 3 cups water
- 1/4 teaspoon salt
- 1/2 cup sun-dried tomatoes packed in oil drained and chopped
- 3 tablespoons red wine vinegar
- 2 tablespoons olive oil
- 1 teaspoon Dijon mustard
- 1 small garlic clove minced
- 1/2 cup diced salami
- 1/2 cup diced mozzarella cheese
- 1/4 cup sliced pepperoncini
- 1/4 cup sliced black olives
- 1/4 cup chopped fresh basil
- 2 cups mixed salad greens
Instructions
- Rinse the farro under cold water, then combine with water and salt in a saucepan and bring to a boil.
- Reduce heat to a simmer, cook uncovered for 25–30 minutes until farro is tender, then drain excess water and transfer to a large bowl to cool.
- In a small bowl whisk together sun-dried tomatoes, red wine vinegar, olive oil, Dijon mustard, and minced garlic until smooth.
- Add diced salami, mozzarella, pepperoncini, black olives, chopped basil, and chopped sun-dried tomatoes to the cooled farro and toss gently to combine.
- Pour the sun-dried tomato vinaigrette over the farro mixture and toss until everything is evenly coated.
- Serve the salad on a bed of mixed greens or gently fold the greens into the salad before plating.
Notes
- For a vegetarian version, omit the salami or substitute with chickpeas.
- Leftover salad can be refrigerated in an airtight container for up to 3 days.
- Allowing the salad to rest for 20 minutes before serving helps flavors meld.
- You can swap farro for barley or wheat berries if desired.