Antipasto Farro Salad

Why You’ll Love It

Full of flavor: From prosciutto and mozzarella to red peppers, olives, banana peppers, and sun-dried tomatoes, this is a colorful and appetizing salad which is brimming with incredible flavors.
Easy to prepare: You just need to cook the farro, cook the prosciutto, and combine them with the other salad ingredients along with a homemade honey mustard dressing.
A versatile dish: You can enjoy this farro salad recipe for lunch, in small portions as an appetizer or even as a side dish. It’s also great for buffets and potluck suppers.

Mediterranean Farro Salad Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Farro: This slightly chewy, nutty grain is the basis of this delicious salad.
Prosciutto: Adds a salty, meaty flavor.
Mozzarella balls: For a tangy, creamy taste and contrasting texture.
Salad vegetables: Veggies like arugula, artichoke hearts, red peppers, banana peppers, sun-dried tomatoes, and shallot add nutrients, color and flavor.
Pistachios: For crunch.
Dijon mustard: Adds a piquant touch to the dressing.
Honey: To sweeten the salad dressing.
Fresh parsley: Adds a fresh herbaceous taste to the dressing.
Red pepper flakes: Optional, if you want a little heat.

How to Make a Loaded Farro Salad

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Brown the prosciutto: Lightly brown the prosciutto in a skillet and chop it into pieces.
Make the dressing: Whisk the mustard with the honey, vinegar, salt, and pepper in a small bowl. Drizzle in the oil, whisking all the time until emulsified, and then add the parsley, Italian seasoning and, if using, red pepper flakes.
Assemble the salad: Toss the cooked farro, arugula, mozzarella, artichoke hearts, roasted red peppers, olives, banana peppers, shallot, sun-dried tomatoes, and pistachios together in a large bowl. Add the prosciutto and dressing, toss to coat, and serve immediately.

Substitutions and Variations

Mozzarella: Ciliegine mozzarella balls are cherry-sized and work perfectly in this salad. If unavailable, use bocconcini (larger) or pearl mozzarella (smaller) instead. Not a mozzarella fan? Try feta cheese, cheddar or your favorite kind of cheese.
Artichoke hearts: These come packed in olive oil or brine. Oil-packed varieties are usually more tender. If using quartered oil-packed artichokes, simply drain them and add them directly to the salad.
Sun-dried tomatoes: Opt for sun-dried tomatoes packed in oil for a richer, more flavorful result. The dry varieties lack the depth and texture needed for this dish.
Roasted red peppers: You can roast your own red peppers at home for a smoky, fresh flavor, or use high-quality bottled roasted peppers for convenience. Prefer some more crunch? Use finely chopped fresh peppers.
Castelvetrano olives: These add a mild, buttery flavor but kalamata olives can be used as a tangier substitute if preferred.
Zest it up: For an extra layer of brightness, squeeze some fresh lemon juice over the salad just before serving.
Vegetarian version: Swap the prosciutto for beans, nuts or extra vegetables. For a vegan version, use a vegan cheese substitute in place of the mozzarella, omit the prosciutto and use maple syrup instead of honey.
Gluten-free option: As farro is a grain, it isn’t gluten-free, but you could substitute quinoa, millet or similar.

Serving Suggestions

Appetizers: Enjoy peperonata with crusty bread or mushroom focaccia. Another idea is some crackers and a dirty martini dip.  
Side dishes: You can enjoy this farro salad recipe as it is, or pair it with chicken pesto sandwiches.
Desserts: Finish up with tiramisu cheesecake or chocolate hazelnut torrone.

How to Store Farro Salad

Store: Keep leftovers in an airtight container in the refrigerator and eat within 3 days.
Freeze: This isn’t a freezer-friendly dish.