Fall Antipasto Salad (Edit recipe)

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I am obsessed with all things antipasto - I love the saltiness of the cheese, tang and crunch of the pepperoncini and I love that it has veggies and protein. I wanted to put a fall spin on an antipasto, with similar ingredients but a little cozier. I decided to do a base of farro instead of lettuce, and keep some of the normal ingredients. This makes a nice sized batch so you can make it once, and have it for lunches all week!

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PREP TIME

10 minutes

COOK TIME

25 minutes

INGREDIENTS

9

Serves: 8

Ingredients

1.5 cups Farro
0.5 cup Walnuts, chopped
1 whole Fennel, bulb, core removed and diced
8 oz Mozzarella Balls (Bocconcini), halved
0.75 cup Castelvetrano Olives, halved
0.75 cup Artichoke Hearts, quartered
0.5 cup Prosciutto
0.5 cup Peperoncini Peppers, sliced
0.5 cup Balsamic Vinaigrette

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Bring a 4q pot of salted water to a boil. Add the farro and bring the water back to a boil, then reduce the heat and let the farro gently boil for 20 minutes. Once finished, drain the farro and transfer to a bowl to cool.
While the farro is cooking, prepare all of your ingredients.
Add the farro, walnuts, fennel, mozzarella, olives, artichokes, proscuitto and pepperoncini to a large bowl.
Pour the balsamic vinagrette on top (feel free to start with 1/3c and add more as you like it.
Toss everything well to combine.
Serve room temperature or chilled.
Store in an airtight container in the fridge.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	218
Fat:	16 g
Carbohydrates:	14 g
Protein:	11 g
Cholesterol:	15 g
Sodium:	316 mg
Fiber:	2 g
Sugars:	0 g
Sugar Alcohol:	0 g
Calculated per serving.