Antipasto
Farro Salad
- ·
1 ½ cups farro, rinsed
and drained
- ·
1/4 cup plus 1 tablespoon extra-virgin olive oil,
divided
- ·
Kosher salt
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2 cloves garlic, minced
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1/8 cup red wine vinegar
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1/2 tablespoon dried oregano
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Freshly ground black pepper
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¾ cup Castelvetrano olives, pitted and roughly chopped.
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2 ounces baby bell peppers (1/2 cup), destemmed and
thinly sliced
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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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