American

Toasted Farro & Antipasto Salad

by:
March 18, 2020
Photo by Ty Mecham. Food stylist: Anna Billingskog. Prop stylist: Megan Hedgpeth.
Author Notes

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

  • Prep time 10 minutes
  • Cook time 25 minutes
  • Serves 4 to 6
Ingredients
  • For the salad:
  • 1 1/4 cups uncooked semi-pearled farro
  • 1 pinch kosher salt, plus more to taste
  • 1 pinch red pepper flakes, plus more to taste
  • 2/3 cup cherry tomatoes, halved
  • 1 pinch granulated sugar
  • 1/2 cup canned artichoke hearts (unmarinated or marinated), drained and roughly chopped
  • 1/2 cup pitted castelvetrano olives, torn or roughly chopped
  • 1 1/2 ounces salami, very thinly sliced, then roughly chopped (fennel salami or calabrese works well)
  • 1 cup (packed) baby arugula
  • 2 ounces provolone, thinly sliced or cut into 1/2-inch pieces (about 1/2 cup)
  • For the red wine-anchovy vinaigrette:
  • 4 anchovy fillets, minced and smashed into a paste (or substitute 2 teaspoons of anchovy paste)
  • 2 tablespoons red wine vinegar
  • 1 tablespoon lemon juice
  • 1 teaspoon lightly crushed fennel seeds (an equal amount of dried oregano can be substituted)
  • 1 pinch sea salt, plus more to taste
  • 4 tablespoons extra-virgin olive oil
In This Recipe
Directions
  1. 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.)
  2. 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.
  3. 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).
  4. 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).
  5. 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.
  6. 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.

See Reviews

See what other Food52ers are saying.

Review
EmilyC

Recipe by: EmilyC

I'm a home cook. I love salads. Two things you'll always find in my refrigerator are lemons and butter, and in my pantry good quality chocolate and the makings for chocolate chip cookies.