- Prep time 10 minutes
- Cook time 25 minutes
- Serves 4 to 6
This sheet-pan dinner is essentially an antipasto platter turned into a hearty, meal-worthy salad, with a few smart tricks up its sleeve. To start, combine farro (either freshly cooked or leftover) with chopped artichoke hearts, castelvetrano olives, and thinly sliced salami, then dress it in a tangy, red wine-anchovy vinaigrette. If you served it at this point, it would make a very fine salad. But don’t stop there! Spread the freshly-tossed salad out on a half sheet pan and slide it under the broiler. The whole thing gets warm, toasty, and even more delicious— the farro gets a little crackly and chewy, the salami browned and crispy, the vinaigrette deeper in flavor. Before serving, toss in halved cherry tomatoes (marinated in a small amount of the vinaigrette to enhance their flavor and juiciness), provolone, and a few handfuls of peppery arugula for added brightness. The finished salad is a big jumble of flavors, colors, and textures, with each bite as interesting as the next.
A few tips and notes: This salad practically begs for improvisation, so feel free to try different briny mix-ins, like pepperoncini, different types of olives, or pickled vegetables. Also try different grains, such as barley, freekeh, or quinoa (or a mixture). And the salad can easily be made vegetarian by omitting the anchovies from the vinaigrette, and swapping the salami for another favorite ingredient (marinated mushrooms or sun-dried tomatoes would be nice for the umami boost). —EmilyC
- For the salad:
1 1/4 cups
uncooked semi-pearled farro
kosher salt, plus more to taste
red pepper flakes, plus more to taste
cherry tomatoes, halved
canned artichoke hearts (unmarinated or marinated), drained and roughly chopped
pitted castelvetrano olives, torn or roughly chopped
1 1/2 ounces
salami, very thinly sliced, then roughly chopped (fennel salami or calabrese works well)
(packed) baby arugula
provolone, thinly sliced or cut into 1/2-inch pieces (about 1/2 cup)
- For the red wine-anchovy vinaigrette:
anchovy fillets, minced and smashed into a paste (or substitute 2 teaspoons of anchovy paste)
red wine vinegar
lightly crushed fennel seeds (an equal amount of dried oregano can be substituted)
sea salt, plus more to taste
extra-virgin olive oil
- Cook farro in a large pot of boiled salted water, skimming the surface a few times, until tender, 15 to 20 minutes, or according to package instructions. Drain. (Note: Use this time to make the vinaigrette and prep the rest of your ingredients.)
- To make the vinaigrette: Combine anchovies, red wine vinegar, lemon juice, crushed fennel seeds, and a pinch of sea salt in a small bowl or jar with a tight fitting lid, then add the olive oil, whisking (or shaking) to emulsify. Taste and adjust the acid and seasoning.
- Season cherry tomatoes with salt and a pinch of sugar, then add 1 tablespoon of the vinaigrette. Toss and let marinate (they’ll be added to the salad in Step 6).
- Return the warm farro back to the empty pot, and toss with 3 tablespoons vinaigrette, then stir in artichoke hearts, castelvetrano olives, and salami. (Make sure to separate pieces of salami if they’re stuck together.) Add salt to taste, and a pinch or two of red pepper flakes if your salami isn’t spicy. Spread the farro salad in an even, single layer on a half sheet pan (ungreased and unlined).
- Heat the broiler with an oven rack about 4 to 5 inches from the heating element. Broil the salad for 2 minutes. Stir, spread out, and broil for 2 more minutes. Repeat until farro is lightly toasted and salami is starting to brown and crisp, 1 to 2 minutes longer. Remove from the oven.
- Immediately toss in tomatoes and their vinaigrette to warm them. Let cool for a minute or two, then toss in arugula and provolone, and a little more vinaigrette if needed. Serve warm or at room temperature.