Antipasto Farro Salad with Arugula
By Amanda LuchtelPublished on February 22, 2022
Time
1 hour, plus 30 minutes cooling
Yield
Serves 6 to 8
Ingredients
Before You Begin
We developed this recipe using Bob’s Red Mill Organic Farro. You can also use whole-grain or semipearled farro here if you can find it, but note that the cooking time will be on the longer side of the range given. To use whole-grain farro, soak it for at least 8 hours or up to 12 hours and drain it thoroughly before starting with step 1. Do not use quick-cooking farro here. To cut the cooling time in step 3 in half, you can spread the farro over a rimmed baking sheet. We prefer a small, individually packaged, dry Italian-style salami such as Genoa or soppressata, but unsliced deli salami can be used. Buy a hunk of mild provolone from the deli counter rather than presliced provolone.
Instructions
- Combine farro and 1 tablespoon oil in large saucepan. Cook over medium-high heat, stirring frequently, until farro is fragrant and just starting to darken in color, about 6 minutes.
- Add 2 quarts water, 1 tablespoon salt, thyme sprigs, and bay leaf. Bring to boil over high heat. Reduce heat to medium and simmer until grains are tender with slight chew, 10 to 20 minutes. Drain well. Discard thyme sprigs and bay leaf.
- Return farro to saucepan. Stir in garlic, 1/4 teaspoon salt, and 1 tablespoon oil. Let farro cool completely, about 30 minutes.
- Whisk vinegar, mustard, oregano, pepper, remaining 1/3 cup oil, and remaining 1/2 teaspoon salt together in large bowl. Add tomatoes, salami, provolone, artichokes, olives, and farro and toss to combine. Fold in arugula and basil. Season with salt and pepper to taste. Serve.
Time
1 hour, plus 30 minutes coolingYield
Serves 6 to 8Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
Since farro is from Italy, it seemed fitting to make an antipasto salad with it. Once the farro was cooled completely, we tossed it with diced salami and provolone cheese from the deli counter; halved cherry tomatoes; chopped olives and marinated artichokes; and a bold dressing of red wine vinegar, olive oil, and dried oregano. We folded in peppery arugula and a big handful of basil for a substantial yet summery salad.
Before You Begin
We developed this recipe using Bob’s Red Mill Organic Farro. You can also use whole-grain or semipearled farro here if you can find it, but note that the cooking time will be on the longer side of the range given. To use whole-grain farro, soak it for at least 8 hours or up to 12 hours and drain it thoroughly before starting with step 1. Do not use quick-cooking farro here. To cut the cooling time in step 3 in half, you can spread the farro over a rimmed baking sheet. We prefer a small, individually packaged, dry Italian-style salami such as Genoa or soppressata, but unsliced deli salami can be used. Buy a hunk of mild provolone from the deli counter rather than presliced provolone.
Instructions
- Combine farro and 1 tablespoon oil in large saucepan. Cook over medium-high heat, stirring frequently, until farro is fragrant and just starting to darken in color, about 6 minutes.
- Add 2 quarts water, 1 tablespoon salt, thyme sprigs, and bay leaf. Bring to boil over high heat. Reduce heat to medium and simmer until grains are tender with slight chew, 10 to 20 minutes. Drain well. Discard thyme sprigs and bay leaf.
- Return farro to saucepan. Stir in garlic, 1/4 teaspoon salt, and 1 tablespoon oil. Let farro cool completely, about 30 minutes.
- Whisk vinegar, mustard, oregano, pepper, remaining 1/3 cup oil, and remaining 1/2 teaspoon salt together in large bowl. Add tomatoes, salami, provolone, artichokes, olives, and farro and toss to combine. Fold in arugula and basil. Season with salt and pepper to taste. Serve.
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