Antipasto Farro Salad

The back-pocket dinner that promises to be tomorrow's lunch.

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Everyone needs a quick back-pocket dinner that can also double as tomorrow’s lunch—and this antipasto farro salad is mine. Farro is marinated in a simple vinaigrette and tossed with tomatoes, olives, arugula, and your choice of cheese and cured meats for a light meal that’s perfect for eating immediately or popping in the fridge to hang out until you need it.

Originating in ancient Mesopotamia, farro is a specific type of wheat grain with a chewy texture and distinctive nutty flavor. It’s available in several different forms (pearled, semi-pearled, and whole grain), and while I call for pearled in this recipe, don’t panic if you happen to buy semi-pearled or whole grain: it’ll just take a little longer to cook. Semi-pearled should take closer to 20 minutes, while whole grain will take 40-50 minutes.

This farro salad is at its best the day after it’s made, when the grains have had time to sit with the dressing and (!) marinate. If making it ahead, I recommend adding the basil just before serving. Leftovers can be stored in the refrigerator for 3-5 days.

Enjoy!

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Antipasto Farro Salad

(Serves 4)

Prep time: 15 minutes (most can be done while the farro is cooking)

Cook time: 30 minutes

Ingredients

1 cup pearled farro

½ teaspoon kosher salt (I used Diamond Crystal), plus more for seasoning the water

3 tablespoons extra-virgin olive oil

2 tablespoons freshly squeezed lemon juice

1 tablespoon red wine vinegar

¼ teaspoon red pepper flakes

4 oz. fresh mozzarella, torn

1 cup (6 oz.) cherry tomatoes, halved

1 cup (1 oz.) fresh arugula

¾ cup (4 oz.) assorted pitted olives (such as cerignola or kalamata), torn or cut in half

1 oz. (⅓ cup) shaved parmesan, divided

3 oz. hard salami, sliced into ¼”-thick half-moons (optional)

Fresh basil, for serving

Equipment: fine mesh sieve, medium pot, large bowl, flexible rubber spatula, cutting board, knife

Instructions

1. In a fine mesh sieve, rinse farro under running water, swishing gently with a clean hand to remove excess dust and dirt.

2. Meanwhile, fill a medium pot with at least 6 cups of water and bring to a boil over high heat. Season aggressively with salt, then add the farro. Return the water to a boil, then reduce the heat slightly to maintain a simmer.

3. 

   Cook, uncovered, until tender but still slightly chewy, 15-20 minutes. Drain the farro through the fine mesh sieve, then rinse under cold water and shake dry.

4. Transfer farro to a large bowl and add olive oil, lemon juice, red wine vinegar, ½ teaspoon salt, and red pepper flakes. Toss to combine, then let cool at room temperature or in the refrigerator.

5. To cooled farro, add mozzarella, cherry tomatoes, arugula, olives, ¾ of the parmesan, and salami, if using. Toss to combine. Serve topped with remaining parmesan and fresh basil.

Originally posted August 25, 2025. Updated September 19, 2026.