This incredibly simple yet incredibly delicious Farro Summer Salad with Salami and Olives is guaranteed to be a hit at any gathering! It is a delightful alternative to traditional pasta salads and effortlessly portable, making it the perfect choice for picnics and cookouts this summer.
The recipe was inspired by all the fresh summer herbs I have growing in my garden. I also wanted to make a picnic-style salad that would transport easily and please a myriad of picky palettes.
Enjoy this salad on a warm summer day or evening. Serve with herbed shrimp, olive bread, and a glass of crisp Rose for an amazing light dinner!
⭐ Why You'll Love This Salad
- This is the ultimate picnic salad! The dressing is a light vinaigrette so this salad can be served room temperature.
- It's jam-packed with tons of nutty, herby, and spicy flavors.
- Easy to make in advance and take on the go.
- Comes together in just a few minutes!
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? Ingredients You'll Need
For the Farro Salad:
- Farro - Farro is an ancient grain originating in the Mediterranean with a nutty and chewy texture. It stands up well to dressing and vegetables without getting soggy, making it a fantastic choice for this salad.
- Salami - Use a good quality salami stick here. I used an applewood salami from the gourmet section of my local grocery store.
- Castelvetrano Olives - These olives are buttery and flavorful without overpowering this salad. Get the pitted ones to make it easier to slice them. If you can find these, you can use any green olives you can find.
- Fresh Mozzarella - Bocconcini (tiny mozzarella balls) if you can't find them, cut fresh mozzarella into ¼ inch cubes.
- Red and Yellow Peppers - Small bell peppers if you can find them. They are more delicate and work well in this salad. Alternatively, use large bell peppers and slice them thin.
- Artichoke Hearts - Canned whole artichoke hearts, drained, and cut into quarters. You can use quartered artichoke hearts as well but they tend to get a little mushy.
- Arugula or Baby Spinach - Both of these greens add tons of flavor, nutrition and color to this salad. I like how the arugula adds a peppery note to this salad.
- Mama's Lil Peppers, Pepperoncinis or Banana Peppers - I use Mama's Lil Peppers in this recipe but they are hard to find. Pepperoncini works perfectly as a substitute.
- Fresh Herbs - Oregano, Parsley and Basil. Be sure to grab some fresh parsely for this recipe. If you don't want to buy a bunch of fresh herbs, use can substitiue the fresh basil and oregano for dried.
For the Vinaigrette Dressing:
- Fresh Garlic
- Lemon Zest and Juice
- Herbs De Provence
- Crushed Red Pepper Flakes
- Fennel seed
- Red Wine Vinegar
- Honey
- Olive Oil
- Cracked Pepper
- Flaked Sea Salt
See recipe card for quantities.
? How to make Farro Salad with Salami and Olives
- Rinse and Cook Farro in boiling salted water for 20 to 30 minutes or until tender. Drain.
- While the Farro is cooking, make the vinaigrette and chop the vegetables and salami.
- For the Dressing: In a small bowl or mason jar combine lemon zest, grated garlic, mustard, fresh, lemon juice, red wine vinegar, honey, herbs de Provence, crushed red pepper, olive oil, salt, and pepper. Stir to combine. Taste and adjust seasonings as needed.
FLAVOR TIP! - The vinaigrette can be made up to a day in advance to enhance flavor, stored in the refrigerator, and brought to room temperature before adding to the salad.
Add warm Farro to a large heat-resistant bowl, top with diced salami, olives, red bell peppers, pepperoncini, artichoke hearts, and half the dressing. Gently fold to combine. Allow to cool for five minutes or until about room temperature.
Once cooled, add arugula, mozzarella, fresh herbs, and the remaining dressing. Gently stir to combine. Taste and adjust seasoning as needed. I love to add more fresh herbs on top then, serve and enjoy!
HINT - Adding the veggies to the warm farro will soften the vegetables while adding flavor to the farro while it cools so don't skip this part.
? Substitution Ideas
- Arugula - Use spinach or kale in place of the arugula.
- Farro - use quinoa, orzo or wild rice in place of the farro.
- Vegetarian - replace the salami with baked tofu/tempeh or garbanzo beans. Alternatively, you can leave it out completely and add more vegetables.
? My Best Tips for This Salad
- The salad will dry out as it sits overnight in the refrigerator. If you plan to make this salad the day before serving, add a little more dressing to the salad right before serving.
- Add fresh herbs and arugula right before serving for the freshest flavor.
- Buy high-quality salami, mozzarella and olives so the ingredients really shine.
? FAQ
Is farro gluten-free?
No, farro contains gluten and is not suitable for individuals with celiac disease or gluten intolerance. It is a wheat grain and should be avoided by those on a gluten-free diet.
Can I cook farro in a rice cooker?
Yes, you can cook farro in a rice cooker. Use a 1:2 ratio of farro to water, and cook it as you would cook rice in the rice cooker.
Can I cook farro in a pressure cooker or Instant Pot?
Yes, you can cook farro in a pressure cooker or Instant Pot. Use a 1:2 ratio of farro to water and cook it on high pressure for about 10-12 minutes, followed by a natural pressure release.
Is it necessary to soak farro before cooking?
Soaking farro is not necessary but can help reduce the cooking time. If you choose to soak it, place the farro in a bowl with enough water to cover it and let it soak for a few hours or overnight before cooking.
? Storage
- Store covered, in an air-tight container, in the refrigerator for up to 3 days.
- Freezing this salad is not recommended.
Recipe
Farro Summer Salad with Salami and Olives
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*Easily adjust serving size to your liking by clicking the number under servings or with the boxes below in the ingredients section.
Ingredients
For the Salad
- 1 cup Farro
- 1 cup Salami diced, ¼ inch cubes
- ¾ cup Castelvetrano Olives halved
- 1 ¼ cup Red Peppers small peppers, sliced thin
- 1 cup Artichoke Hearts quartered
- 3 cup Arugula
- 1 cup Fresh Mozzarella
- ⅓ cup Mama's Lil Peppers or pepperoncini, or more, if desired
- ½ cup Fresh Parsley chopped
- ¼ cup Fresh Basil or more, if desired
- 1 tablespoon Fresh Oregano
For the Vinaigrette
- 1 teaspoon Lemon Zest
- 1 clove Garlic grated
- 1 teaspoon Mustard Dijon
- 2 tablespoon Lemon Juice fresh
- 2 tablespoon Red Wine Vinegar
- ½ tablespoon Honey
- 1 teaspoon Herbs de Provence
- 1 teaspoon Fennel Seed
- ¼ teaspoon Crushed Red Pepper
- 4 tablespoon Olive Oil
- ¼ teaspoon Salt or to taste
- ¼ teaspoon Pepper or to taste
Instructions
For the salad:
- Rinse farro. Cook in boiling salted water for 20 to 30 minutes or until tender. Drain.1 cup Farro
- While the Farro is cooking, make the vinaigrette (see below) and chop the vegetables and salami.
- Dice the salami into quarter-inch cubes.1 cup salamiSlice the red bell pepper into thin strips.1 ¼ cup red bell pepperQuarter the artichoke hearts.1 cup artichoke heartsSlice the olives in half lengthwise.¾ cup Castelvetrano OlivesChop the pepperoncini, if desired.¼ cup pepperoncini (more if desired)Chop the parsley, basil, and oregano.½ cup Fresh Parsley ¼ cup Fresh Basil1 tbsp Fresh Oregano
- Add warm Farro to a large heat-resistant bowl, top with diced salami, olives, red bell peppers, pepperoncini, artichoke hearts, and half the dressing. Gently fold to combine. Allow to cool for five minutes or until about room temperature.
- Once cooled, add arugula, mozzarella, fresh herbs, and the remaining dressing. Gently stir to combine. Taste and adjust seasoning as needed. 3 cups - Arugula1 cup - mozzarella balls or ¼ inch cubes fresh mozzarella, dicedChopped fresh herbs - basil, parsley and oreganoDressingServe immediately or store for up to 1 day in advance. (See notes below if making ahead)
For the Dressing:
- In a small bowl or mason jar combine lemon zest, grated garlic, mustard, fresh, lemon juice, red wine vinegar, honey, herbs de Provence, crushed red pepper, olive oil, salt, and pepper. Stir to combine. Taste and adjust seasonings as needed.1 tsp Lemon Zest1 clove Garlic grated1 tsp Mustard2 tbsp Lemon Juice2 tbsp Red Wine Vinegar½ tbsp Honey1 tsp Herbs de Provence1 teaspoon Fennel Seed¼ tsp Crushed Red Pepper4 Tbsp Olive Oi¼ tsp Salt or to taste¼ tsp Pepper or to taste
Notes
- The salad will dry out as it sits overnight in the refrigerator. If you plan to make this salad the day before serving, add a little more dressing to the salad right before serving.
- Add fresh herbs and arugula right before serving for the freshest flavor.
- Buy high-quality salami, mozzarella and olives so the ingredients really shine
Storage
- Store covered, in an air-tight container, in the refrigerator for up to 3 days.
- Freezing this salad is not recommended.
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