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This antipasto grain salad is the solution to your potluck problems. No more soggy lettuce or wilted greens! I created this robust, colorful dish after too many disappointing potluck experiences where my carefully crafted salads turned sad and limp by serving time.
I first made this for my sister's summer garden party, and it quickly became my signature contribution to every gathering. The vibrant colors and Mediterranean flavors never fail to draw people in for seconds.
Ingredients
- Farro: provides a nutty, chewy base that holds up beautifully in a salad
- Extra virgin olive oil: brings authentic Mediterranean flavor use a good quality one for best results
- Garlic: adds essential aromatic depth choose firm bulbs with tight skins
- Red wine vinegar: provides brightness and tang look for one without added colors or sweeteners
- Dried oregano: infuses classic Italian flavor throughout crush between your fingers before adding
- Castelvetrano olives: deliver buttery richness and gorgeous green color
- Peppadew peppers: contribute sweet tangy notes and beautiful color
- Pepperoncinis: add mild heat and zip select ones packed in vinegar for best flavor
- Cherry tomatoes: burst with fresh juicy sweetness use multicolored for visual appeal
- Bocconcini: create creamy richness throughout choose firm ones packed in water
- Fresh basil and parsley: provide essential herbaceous notes and color contrast
Step-by-Step Instructions
- Toast the Farro:
- Heat olive oil in a large pot until shimmering. Add rinsed farro and toast for 4 minutes, stirring constantly until golden and fragrant. This critical step develops a nutty flavor that makes all the difference. The farro should smell toasty but not burnt.
- Create the Cooking Liquid:
- Add water and salt to the toasted farro, bringing to a vigorous boil before reducing to a simmer. The proper water ratio ensures perfectly cooked grains that maintain their structure without becoming mushy. The salt at this stage is essential for properly seasoned grains.
- Cook Until Tender:
- Simmer uncovered for 10 to 15 minutes for pearled farro or 25 to 30 minutes for semi-pearled. Test frequently by biting into a grain. The perfect texture has a slight chew in the center while being tender throughout. Drain thoroughly to prevent sogginess.
- Cool Properly:
- Spread the cooked farro onto a large baking sheet in an even layer. This quick cooling method prevents it from continuing to cook and becoming mushy. The large surface area allows steam to escape, preserving the distinct texture of each grain.
- Prepare the Dressing:
- Whisk garlic, vinegar, oregano, salt and pepper in a large bowl. While continuously whisking, slowly drizzle in olive oil until fully emulsified. The slow addition creates a perfect suspension that clings to every ingredient rather than pooling at the bottom.
- Build the Salad:
- Add each prepared ingredient to the dressing as you go. This method ensures everything gets evenly coated with flavor. The olives should be torn rather than chopped for rustic texture, and the bocconcini torn gently to maintain their creamy texture.
- Add Fresh Herbs:
- Stir in freshly chopped herbs just before serving. This timing preserves their vibrant color and fresh flavor. Distribute them evenly throughout to ensure herbaceous notes in every bite.
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I particularly love using colorful peppadews in this recipe. I discovered them during a trip to Italy and was thrilled to find them at my local specialty market. Their sweet-tangy flavor balances the salty olives perfectly and adds eye-catching color.
Make Ahead Strategy
This salad actually improves with a little time for the flavors to meld. Prepare it up to 24 hours in advance, keeping the chopped herbs separate until just before serving. The farro absorbs the dressing beautifully without becoming soggy, making this an ideal prepare-ahead option for busy hosts.
Ingredient Variations
While I love the Mediterranean theme, you can customize this salad based on what you have available. Substitute other grains like barley or wheat berries for the farro. Pearl couscous works beautifully too, though it creates a different texture. For a gluten-free version, try wild rice or quinoa. You can also swap provolone for the bocconcini or use marinated artichoke hearts instead of olives.
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Serving Suggestions
Serve this versatile salad as a complete meal or alongside grilled proteins. It pairs exceptionally well with Italian grilled chicken, seared salmon, or lamb chops. For a complete Mediterranean spread, serve alongside hummus, tzatziki, and warm pita bread. During winter months, I serve it warm rather than chilled for a comforting grain bowl experience.
Storage Information
This salad keeps remarkably well. Store leftovers in an airtight container in the refrigerator for up to 5 days. The flavors continue to develop beautifully over time. If storing longer than 2 days, you might want to refresh it with a splash of vinegar and olive oil before serving. The texture remains excellent even after refrigeration, unlike lettuce-based salads that quickly deteriorate.
Commonly Asked Questions
- → Can I make this salad ahead of time?
Yes! This salad is actually perfect for making ahead. You can prepare it up to 24 hours in advance - just keep the fresh herbs separate and mix them in right before serving. The flavors actually develop and improve as the salad sits, making it even more delicious.
- → What can I substitute for farro?
If you can't find farro or need a gluten-free option, you can substitute pearled barley, wheat berries, or quinoa. For gluten-free diets, quinoa or brown rice would work well, though cooking times will vary. Just be sure to adjust cooking times according to package directions.
- → How long will this salad last in the refrigerator?
This salad will keep beautifully in the refrigerator for up to 4 days in an airtight container. The flavors will continue to meld, though the fresh herbs may darken slightly over time. For best flavor, allow it to come to room temperature before serving leftovers.
- → Can I customize the vegetables and add-ins?
Absolutely! This salad is incredibly versatile. Feel free to add artichoke hearts, roasted red peppers, capers, or even salami for an authentic antipasto spread. You could also include seasonal vegetables like blanched asparagus in spring or roasted squash in fall.
- → What makes this salad 'no-wilt'?
Unlike traditional lettuce-based salads, this antipasto grain salad uses hearty farro and sturdy ingredients like olives, peppers, and cheese that maintain their texture at room temperature. The vinaigrette actually enhances the flavors over time rather than causing ingredients to break down or become soggy.
- → Is there a shortcut version if I'm short on time?
Yes! You can use pre-cooked farro (available at many grocery stores), which cuts the cooking time significantly. You can also use a store-bought Italian vinaigrette instead of making your own, and pre-pitted olives to save on prep time.