No-Wilt Antipasto Grain Salad (Printable Version)
# What You'll Need:
01 -
1 pound farro (about 2 1/2 cups)
02 -
1/3 cup plus 1 tablespoon extra-virgin olive oil, divided
03 -
Kosher salt
04 -
2 cloves garlic
05 -
1/4 cup red wine vinegar
06 -
1 tablespoon dried oregano
07 -
Freshly ground black pepper
08 -
8 ounces Castelvetrano olives (1 1/2 cups), or 10 ounces pitted Castelvetrano olives
09 -
4 ounces peppadew peppers (1 cup); use multi-colored if available
10 -
8 large pickled pepperoncinis
11 -
12 ounces multi-colored cherry tomatoes (2 cups)
12 -
12 ounces bocconcini (small mozzarella balls), drained (2 cups)
13 -
1 cup loosely packed coarsely chopped fresh basil leaves
14 -
1/2 cup loosely packed coarsely chopped fresh parsley leaves
# Step-by-Step Directions:
01 -
Place 2 1/2 cups farro in a fine-mesh strainer, rinse under cool running water, and set aside to drain. Heat 1 tablespoon of the olive oil in a 6-quart or larger pot over medium-high heat until shimmering. Add the farro and toast, stirring often, until golden and nutty-smelling, about 4 minutes. Pour in 12 cups water and 1 tablespoon kosher salt and stir to combine. Increase the heat to high and bring to a boil. Reduce the heat to maintain a simmer and cook uncovered until the farro is tender but has a slight chew in the center, 10 to 15 minutes for pearled and 25 to 30 minutes for semi-pearled. Drain and spread onto a large baking sheet to cool.
02 -
Mince 2 garlic cloves and place in a large bowl. Add 1/3 cup red wine vinegar, 1 tablespoon dried oregano, 3/4 teaspoon kosher salt, and several grinds of black pepper, and whisk to combine. While whisking constantly, slowly drizzle in the remaining 1/3 cup olive oil and continue whisking until emulsified.
03 -
Using the side of a chef’s knife, crush 8 ounces Castelvetrano olives to release the pits; discard pits. Tear the pitted olives into large pieces (if purchased pitted olives, simply tear them into the bowl). Coarsely chop 1 cup peppadew peppers. De-stem and thinly slice 8 pepperoncinis. Halve 12 ounces cherry tomatoes. Tear 12 ounces drained bocconcini in half. Toss all prepared ingredients in the bowl containing the vinaigrette.
04 -
Add the cooled farro to the bowl with the prepared salad ingredients and toss to coat everything in the dressing. Taste and adjust with additional kosher salt and black pepper as needed.
05 -
Chop basil leaves until you have 1 loosely-packed cup. Chop parsley leaves until you have 1/2 loosely-packed cup. Just before serving, gently fold the herbs into the salad.