Antipasto Salad

Source: The Original Dish

Ingredients

• 1 1/2 cups farro
• Kosher salt
• 1/4 cup olive oil
• Zest & juice of 1 lemon
• 1 tablespoon honey
• 5 cloves of garlic
• 1 (8.5 ounce) jar of sun-dried tomatoes in oil, roughly chopped
• 1 teaspoon red pepper flakes
• 1 teaspoon oregano
• 8 ounces of fresh mozzarella balls (smallest ones you can find)
• 1 cup Castelvetrano olives, pitted
• 1 can quartered artichokes
• 1/2 cup sliced pepperoncini or banana peppers
• 1/2 cup diced Sopressata or salami
• 4 cups arugula

Instructions

Bring large pot of water to a boil. Add farro and a handful of salt and bring to boil, then reduce heat to medium and boil gently for 25 minutes. Drain and place into a large bowl, drizzle lightly with olive oil, stir to combine and let cool while you prepare the dressing.

In a separate bowl, make sun-dried tomato vinaigrette. Combine olive oil, lemon zest and juice, honey, garlic (minced or grated), sun-dried tomatoes and the flavored oil from the jar, pepper flakes, and oregano. Stir to combine, add salt and pepper to taste.

Gather and prepare remaining ingredients – slice olives in half, dice salami, and cut other items into bite-size pieces as necessary. Pour dressing into large bowl and mix with warm farro. Add remaining ingredients and mix to combine. Serve warm or at room temperature, or even cold as leftovers.