Antipasto Farro Salad with Arugula

Name: Antipasto Farro Salad with Arugula
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

Side Dishes
Vegetables
Pork
Grains
Salads

By Amanda Luchtel ･ Appears in Cook's Country April/May 2022

Central Italy’s popular grain is worthy of a place at your table.

SERVES 6 to 8

TIME 1 hour, plus 30 minutes cooling

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