Antipasto Farro Salad
This antipasto farro salad is a delicious dish that's jam-packed with flavor. Mediterranean and Italian ingredients make this salad recipe a real delight.
Servings: 4 people
Ingredients
For the Salad:
- 3 Ounces prosciutto about 6 slices, thinly sliced
- 2 Cups farro cooked
- 3 Cups arugula loosely packed leaves
- 8 Ounces mozzarella balls ciliegine, bocconcini or pearls
- ¾ Cup marinated artichoke hearts drained and quartered
- ¾ Cup roasted red peppers roughly chopped
- ¾ Cup Castelvetrano olives pitted, roughly chopped
- ½ Cup banana peppers sliced
- ¼ Cup shallot thinly sliced
- ¼ Cup sun-dried tomatoes packed in oil, finely chopped
- ¼ Cup pistachios chopped
For the Dressing:
- 1 Tablespoon Dijon mustard
- 1 Tablespoon honey
- ½ Teaspoon salt
- ¼ Teaspoon black pepper freshly ground
- 2 Tablespoons red wine vinegar
- ¼ Cup extra-virgin olive oil
- 1 Tablespoon fresh parsley minced
- 1 Teaspoon Italian seasoning
- ½ Teaspoon red pepper flakes optional
Instructions
- Add half of the prosciutto slices to a cold, large skillet in a single layer, then lay the rest perpendicularly on top. Set the pan over medium heat and cook for 1 or 2 minutes, or until lightly browned.
- Flip the stack and cook for another minute. Transfer to a cutting board, chop into bite-sized pieces, and set aside.
- In a small bowl, whisk together Dijon mustard, honey, salt, pepper, and vinegar. Gradually drizzle in olive oil while whisking until emulsified.
- Stir in the parsley, Italian seasoning, and red pepper flakes, if using.
- In a large serving bowl, combine the cooked farro, arugula, mozzarella, artichoke hearts, roasted red peppers, olives, banana peppers, shallot, sun-dried tomatoes, and pistachios.
- Add the crispy prosciutto on top, drizzle with the dressing and toss to coat. Serve immediately.
Notes
Dressing fix: If your dressing splits, add a few drops of water and whisk vigorously. Don’t worry if it happens; the salad will still taste great - just give the dressing a good whisk before pouring it onto the salad.
Prosciutto cooking trick: Arranging prosciutto slices in overlapping layers before cooking allows the layers to support each other, making flipping easier while preventing overcooking of the delicate meat. It's already cooked, you're just browning it and crisping it up.
Dressing shortcut: For a quick option, use bottled creamy Italian dressing instead of making it from scratch.
Crunchier pistachios: Lightly toast the nuts in a dry skillet over a low heat for a few minutes to enhance their flavor and crunch.
Prosciutto cooking trick: Arranging prosciutto slices in overlapping layers before cooking allows the layers to support each other, making flipping easier while preventing overcooking of the delicate meat. It's already cooked, you're just browning it and crisping it up.
Dressing shortcut: For a quick option, use bottled creamy Italian dressing instead of making it from scratch.
Crunchier pistachios: Lightly toast the nuts in a dry skillet over a low heat for a few minutes to enhance their flavor and crunch.
Nutrition
Calories: 847kcal | Carbohydrates: 94g | Protein: 27g | Fat: 44g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Trans Fat: 0.03g | Cholesterol: 34mg | Sodium: 1056mg | Potassium: 721mg | Fiber: 20g | Sugar: 8g | Vitamin A: 1241IU | Vitamin C: 45mg | Calcium: 308mg | Iron: 5mg
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