Antipasto Farro Salad

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Everyone needs a back-pocket grain salad to get them through the week, and this is mine. Farro is tossed with salami, olives, cherry tomatoes, parmesan, and fresh mozzarella in a light vinaigrette for a hearty spin on classic antipasto salad.

An ancient grain originating in Egypt, farro is chewy with a distinctly nutty flavor, perfect for tossing into salads, soups, and skillets. It’s sold in several different forms—pearled, semi-pearled, and whole grain (presoaked and not)—and the variety you buy impacts the cooking time. I call for pearled in this recipe, but if you happen to buy semi-pearled or whole, don’t panic: just keep cooking until the farro is tender with just a bit of chew left. Semi-pearled should take closer to 20 minutes; whole grain will take 40 minutes at least.

Italian antipasto includes a broad range of cured meats, cheese, and marinated vegetables (and even some seafood!); in this spirit, feel free to mix up the add-ins in this salad. Swap olives for canned artichokes or salami for soppressata or even pepperoni. And if you’re vegetarian, leave the meat out entirely.

This salad is great for making ahead and meal prep. Both the farro and the dressing can be prepped up to three days in advance. If you want to mix everything together, even better: the farro will absorb all that amazing flavor from the dressing, and all the rest of the cheeses, meats, and veggies will have a chance to marinate together and become one together. I would, however, recommend adding the arugula just before eating: its bracing fresh pepperiness will be just the thing to balance all those rich flavors.

Enjoy!

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Antipasto Farro Salad

(Serves 4)

1 cup pearled farro

1 tsp. kosher salt, plus more for seasoning

3 tbsp. extra-virgin olive oil

2 tbsp. freshly squeezed lemon juice

1 tbsp. red wine vinegar

¼ tsp. red pepper flakes

4 oz. fresh mozzarella, torn

3 oz. salami, cut into ¼” half-moons

1 cup cherry tomatoes, halved (170 g.)

1 cup (1 oz.) fresh arugula

¾ cup assorted pitted olives (such as cerignola and kalamata), torn (100 g.)

1 oz. parmesan, shaved, divided (1/3 cup)

Fresh basil, for serving

Equipment: fine mesh sieve, medium pot, large bowl

Instructions

Add farro to a fine mesh sieve and rinse under running water, swishing gently with a clean hand to remove any excess dust from farro.

Meanwhile, fill a medium pot with at least 6 cups of water and season aggressively with salt. Bring to a boil over high heat and add farro. Return pot to a boil, then reduce heat to maintain a simmer. Cook, uncovered, until farro is cooked but still slightly chewy, 15-20 minutes. Drain through the fine mesh sieve and rinse under cold water; shake dry.

Transfer farro to a large bowl; add olive oil, lemon juice, red wine vinegar, ½ teaspoon salt, and red pepper flakes and toss again. Let cool completely.

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

Originally posted August 25, 2025.