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–+ servings
Silver serving platter with farro salad and black serving spoons.

Farro Summer Salad with Salami and Olives

Get ready to enjoy the vibrant flavors of summer with this delightful Farro Summer Salad. Packed with farro, salami, olives, fresh mozzarella, veggies, and fresh herbs. This salad is simple to prepare and is guaranteed to become a summer favorite among your friends and family!
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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.

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Salad, Side Dish
Cuisine Italian, Mediterranean
Servings 8 people
Calories 301 kcal

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 salami
    Slice the red bell pepper into thin strips.
    1 ¼ cup red bell pepper
    Quarter the artichoke hearts.
    1 cup artichoke hearts
    Slice the olives in half lengthwise.
    ¾ cup Castelvetrano Olives
    Chop the pepperoncini, if desired.
    ¼ cup pepperoncini (more if desired)
    Chop the parsley, basil, and oregano.
    ½ cup Fresh Parsley 
    ¼ cup Fresh Basil
    1 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 - Arugula
    1 cup - mozzarella balls or ¼ inch cubes fresh mozzarella, diced
    Chopped fresh herbs - basil, parsley and oregano
    Dressing
    Serve 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 Zest
    1 clove Garlic grated
    1 tsp Mustard
    2 tbsp Lemon Juice
    2 tbsp Red Wine Vinegar
    ½ tbsp Honey
    1 tsp Herbs de Provence
    1 teaspoon Fennel Seed
    ¼ tsp Crushed Red Pepper
    4 Tbsp Olive Oi
    ¼ tsp Salt or to taste
    ¼ 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.

Nutrition

Serving: 40zCalories: 301kcalCarbohydrates: 27gProtein: 10gFat: 17gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 22mgSodium: 1237mgPotassium: 255mgFiber: 6gSugar: 2gVitamin A: 850IUVitamin C: 23mgCalcium: 129mgIron: 2mg
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