Antipasto Farro Salad with Sun Dried Tomato Vinegarette

This farro salad is tasty, easy to make, and ideal for a light lunch or starter.


Sun Dried Tomato Vinegarette

4 grated cloves of garlic

1tsp lemon zest

¼ cup olive oil

240g sun-dried tomatoes in olive oil, diced

1tbsp each freshly chopped oregano and parsley

½ tsp red pepper flakes

3tbsp lemon juice

1tbsp honey

Farro Salad

11/2 cups rinsed farro

4 cups arugula

1 cored and diced fennel bulb

½ cup walnuts, roughly chopped

Olive oil

225g fresh drained mozzarella

¾ cup artichokes, quartered

½ cup diced sopressata

¾ cup Castelvetrano olives

½ cup sliced banana pepper or pepperoncini


  1. Make the vinegarette by whisking together all the ingredients, including the olive oil from the sun-dried tomatoes. Season to taste.
  2. Bring a large pot of salted water to the boil and add farro. Return to the boil, reduce heat to medium and cook for twenty-five minutes. Drain, and spread farro on parchment to cool.
  3. While the farro is cooking, heat a large skillet and add enough olive oil to coat the bottom. Toast walnuts until fragrant and transfer to a plate.
  4. Wipe out the skillet, add more oil, and cook fennel for five minutes, frequently stirring until tender.
  5. Mix together the farro, arugula, walnuts, fennel, olives, artichokes, pepperoncini and soppressata and half the vinaigrette in a large bowl, then arrange on a platter and drizzle over the remaining vinegarette.

Serves 8