Create An Amazing Antipasto Barley Salad For DINNER

If you love bold flavors and hearty salads, this Antipasto Barley Salad is a must-try. It combines the chewy, nutty texture of farro with all the best parts of an Italian antipasto platter.
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👉 Get the printable recipe here:
https://afoodloverskitchen.com/antipasto-farro-salad/

Antipasto Barley Salad
Makes 4 servings
Prep 15 minutes
Cook 30 minutes

For the Vinaigrette
4 ounces sun-dried tomatoes in olive oil
2 tablespoons olive oil
1 lemon, juiced and zested
1/2 tablespoons honey
1/4 teaspoon red pepper flakes
1/2 tablespoons fresh oregano, chopped
Salt, to taste
For the Salad
1/2 cup barley, rinsed
olive oil
¼ cup roughly chopped walnuts
1/2 fennel bulb, cored + diced
2 cups arugula
4 oz “ciliegine” fresh mozzarella, drained
1/4 cup halved castelvetrano olives, pitted
1/4 cup quartered artichokes
1/4 cup diced soppressata
1/4 cup sliced pepperoncini or banana peppers

Boil salted water in a large pot and add the barley. Once boiling again, reduce heat to medium and simmer for 25 minutes. Drain and spread the barley on a sheet pan to cool.
Roughly chop the sun-dried tomatoes.
In a mixing jar or bowl, mix together the chopped tomatoes, the oil from the sun-dried tomato jar, 2 tablespoons of olive oil, lemon juice and zest, honey, red pepper flakes, and oregano. Shake or whisk until well blended.
In a skillet over medium heat, add olive oil to coat the bottom. Once hot, toast the walnuts for about a minute until golden, then season with salt and transfer to a plate.
Wipe the skillet, add more olive oil, and sauté the diced fennel for 5 minutes. Lower the heat and cook for another 3 minutes until tender, seasoning with salt.
In a large bowl, combine the cooled barley, walnuts, fennel, arugula, fresh mozzarella, olives, artichokes, soppressata, pepperoncini, and half of the vinaigrette. Toss to combine, then transfer to a serving dish and drizzle with the remaining vinaigrette. Garnish with extra fresh herbs or fennel fronds.