Antipasto Farro Salad
This Antipasto Farro Salad is loaded with farro and all your favorite antipasto ingredients: roasted red pepper, tomatoes, onion, pepperoni, salami, mozzarella, pepperoncinis, olives, and more! Light yet SO satisfying.
Servings: 12 people
Calories: 139kcal
Ingredients
- 1 cup uncooked Bob’s Red Mill Organic Farro will make about 2 cups cooked
- 3 cups vegetable or chicken broth for cooking the farro
- ½ cup diced jarred roasted red pepper
- ½ cup halved grape tomatoes
- ½ cup turkey pepperoni diced
- ½ cup diced genoa salami
- ½ cup mozzarella pearls
- ¼ cup diced red onion
- ¼ cup sliced pepperoncinis
- ¼ cup halved black/green olives
- ¼ cup balsamic vinegar
- 1 tablespoon extra virgin olive oil
- 2 cloves garlic minced or pressed
- ½ tablespoon italian seasoning
- ½ teaspoon dried basil
- ½ teaspoon salt more or less to taste
- ¼ teaspoon pepper
Instructions
- Cook farro in vegetable broth according to package directions.
- Place all ingredients into a large bowl: cooked farro, roasted red pepper, tomatoes, onion, pepperoni, salami, mozzarella, pepperoncinis, olives, vinegar, oil, garlic, italian seasoning, basil, salt, and pepper.
- Toss to combine.
- Cover and place in the fridge until ready to serve.
- Taste and re-season, if necessary, and serve!
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Notes
While I think this is best served chilled, it’s still really delicious warm or at room temperature!
This recipe is easily customizable. Hate olives? Just omit! Love mozzarella? Add more! Etc.
This serves 12 as a side dish with other food present, but I'd say this would serve 4 as a main dish or 6 as a light lunch.
Nutrition
Calories: 139kcal | Carbohydrates: 16g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 17mg | Sodium: 751mg | Potassium: 149mg | Fiber: 3g | Sugar: 1g | Vitamin A: 230IU | Vitamin C: 6.1mg | Calcium: 33mg | Iron: 1mg
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