Antipasto Farro Salad with Arugula

Name: Antipasto Farro Salad with Arugula
Yield: Serves 6 to 8
Ingredients: 1½ cups pearled, farro; 2 tablespoons plus 1/3 cup, extra-virgin olive oil, divided; 3/4 teaspoon, table salt, divided, plus salt for cooking farro; 2 sprigs, fresh thyme; 1 , bay leaf; 1 , garlic clove, minced; 2 tablespoons, red wine vinegar; 1 teaspoon, Dijon mustard; 1/2 teaspoon, dried oregano; 1⁄2 teaspoon, pepper; 12 ounces, cherry tomatoes, halved; 4 ounces link, salami, cut into 1⁄4-inch dice (about 1 cup); 4 ounces mild, provolone cheese, cut into 1⁄4-inch dice (about 1 cup); 1 cup, marinated artichoke hearts, chopped; 1⁄2 cup chopped, pitted green olives; 3 ounces (3 cups), baby arugula; 1 cup, chopped fresh basil

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Appears in Cook's Country April/May 2022

SERVES6 to 8

TIME1 hour, plus 30 minutes cooling

WHY THIS RECIPE WORKS

Since farro is from Italy, it seemed fitting to make an antipasto salad with it. Once the farro was cooled completely, we tossed it with diced salami and provolone cheese from the deli counter; halved cherry tomatoes; chopped olives and mar...

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