Antipasto Farro Salad with Sun-Dried Tomato Vinaigrette

CREATOR

The Original Dish

CUISINE

Italian

SERVINGS

8 Servings

ANTIPASTO FARRO SALAD WITH SUN-DRIED TOMATO VINAIGRETTE

INGREDIENTS
  • 1 tsp lemon zest
  • 3 tbsp lemon juice
  • 1 tbsp honey
  • 4 garlic cloves, grated
  • ½ tsp red pepper flakes
  • 1 (8.5 oz) jar sun-dried tomatoes in olive oil
  • ¼ cup olive oil
  • 1 tbsp chopped fresh parsley
  • 1 tbsp chopped fresh oregano
  • kosher salt
  • 1 ½ cups farro, rinsed
  • olive oil
  • ½ cup roughly chopped walnuts
  • 1 fennel bulb, cored + diced
  • 4 cups arugula
  • 8 oz “ciliegine” fresh mozzarella, drained
  • ¾ cup halved castelvetrano olives
  • ¾ cup quartered artichokes
  • ½ cup diced sopressata
  • ½ cup sliced pepperoncini or banana peppers
INSTRUCTIONS

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