*Antipasto Farro Salad
Poggio del Farro Pearled Italian Farro, 16oz. THUMBNAIL
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$2.99
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Organic Sugar Plum Grape Tomatoes, Pint THUMBNAIL
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Organic Sweet Baby Bell Peppers, .5lb. Clamshell THUMBNAIL
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$5.49
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Red Bell Pepper, ea. THUMBNAIL
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Organic Basil Bunch, ea. THUMBNAIL
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Organic Italian Parsley Bunch, ea. THUMBNAIL
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Garlic Bulb, ea. THUMBNAIL
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Di Stefano Mozzarella Cheese, 8 oz. THUMBNAIL
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Jeff's Garden Sliced Greek Peperoncinis, 12oz THUMBNAIL
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Farchioni Extra Virgin Olive Oil, 33.8oz THUMBNAIL
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Napa Valley Organic Red Wine Vinegar, 12.7oz. THUMBNAIL
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Castelvetrano Olives, 1lb THUMBNAIL
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Antipasto Farro Salad

  • ·         1 ½  cups farro, rinsed and drained
  • ·         1/4 cup plus 1 tablespoon extra-virgin olive oil, divided
  • ·         Kosher salt
  • ·         2 cloves garlic, minced
  • ·         1/8 cup red wine vinegar
  • ·         1/2 tablespoon dried oregano
  • ·         Freshly ground black pepper
  • ·         ¾ cup Castelvetrano olives, pitted and roughly chopped.
  • ·         2 ounces baby bell peppers (1/2 cup), destemmed and thinly sliced
  • ·         ¼ cup pickled, sliced pepperoncinis 
  • ·         6 ounces multi-colored cherry tomatoes (1 cup), halved
  • ·         8 ounces mozzarella, drained and chopped into ½-inch pieces
  • ·         1/2 cup loosely packed, coarsely chopped fresh basil leaves
  • ·         1/4 cup loosely packed, coarsely chopped fresh parsley leaves

1.     Cook the farro (yields 3 cups cooked farro): Heat 1 tablespoon of  olive oil in a 3-quart pot over medium-high heat until shimmering. Add the farro and toast, stirring often, until golden and nutty-smelling, about 4 minutes. Pour in 3 cups water and 1/2 tablespoon kosher salt and stir to combine. Increase the heat and bring to a boil. Reduce the heat to maintain a simmer and cook uncovered until the the farro is tender but has a slight chew in the center, 15 to 20 minutes. Drain and spread onto a large baking sheet to cool.

2.     Make the dressing: Place garlic in a large bowl. Add red wine vinegar, oregano, ¼ teaspoon salt, several grinds black pepper, and whisk to combine. While whisking constantly, slowly drizzle in  remaining olive oil and continue whisking until emulsified.

3.     Make the salad: In a large bowl, add olives, bell peppers, pepperoncinis, cherry tomatoes, and mozzarella. Toss to coat all the ingredients with the dressing. Add the cooled farro and toss again. Taste and season with salt and pepper as needed. Just before serving, stir the herbs into the salad.  Serves 6  (adapted from thekitchn)


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