artichoke, farro, and salami salad aka “man salad,” fondly

Adapted from “Artichoke and Farro Salad with Salami and Herbs” in Six Seasons by Joshua McFadden.

Ready in 25 minutes

Serves 3-5 people

Ingredients

• 1 c farro (or grain of your choice – brown rice, quinoa, and even short pastas would work well)
• 1 bell pepper (or hearty vegetable of your choice – celery, carrots, or fennel would work well)
• 3-6 marinated artichoke hearts (optional, can be bought in a jar or in individual packets)
• 1-2 pepperoncinis (optional depending on spice preference)
• 1 stick or package of salami (or, if you’d like to make this vegetarian, a can of chickpeas that has been drained and rinsed)
• 8-10 oz part skim mozzarella (note – do not use fresh mozzarella, as it will not last well in the fridge)
• 8-10 oz feta
• 1 c mixed tender herbs of your choice (we used basil and parsley, but mint, cilantro, and chives would all work well)
• Olive oil
• Red wine vinegar (or dressing vinegar of your choice)
• Salt
• Pepper

Directions

Click on each bullet point to expand more detailed instructions.

Cook farro.

1. In a medium saucepan (pot), bring two cups of salted water to a boil. Once water is boiling, add in farro and set a timer for 10 minutes.

Chop bell pepper, artichoke hearts, pepperoncinis if using, salami, mozzarella, and feta into bite-sized cubes. Combine in large bowl.

1. While the farro cooks, begin chopping your remaining salad ingredients. Cut bell pepper, drained artichoke hearts and pepperoncinis, salami, and cheeses into bite-sized pieces, approximately ¾ of an inch, and add to a large bowl or tupperware.
2. Note: If using a pack of pre-sliced salami, you may desire larger pieces for your salad. 

Finely chop tender herbs and add to bowl.

1. Chop tender herbs into pieces that you wouldn’t mind finding in your salad – a fine chop of leaves and tender stems should work well, though feel free to chiffonade your basil if you’re feeling fancy.

Drain farro and rinse in cold water until cool. Add to bowl.

1. When your farro timer goes off, turn the stove off, drain the farro in a colander or strainer in the sink and rinse with cold water while stirring it around. This will cool the farro more quickly.  

Add desired amount of olive oil, vinegar, salt, and pepper to bowl. Toss to mix and season to taste. Serve!

1. Drizzle about a quarter of a cup each of olive oil and vinegar over your salad, and add a large pinch (approximately a half teaspoon) of salt. Add about 10 grinds of pepper. Stir the salad bowl or shake the tupperware to incorporate. 
2. Take a bite to taste it and if it tastes good to you, you’re done! If not, feel free to doctor it up with more olive oil, vinegar, salt, and pepper.
3. Enjoy!

How To’s

1. How to make this faster:
   • Use pre-cut cheeses and/or meats, either cubed or sliced.
   • Use pre-cooked, refrigerated or frozen grains in place of the dry farro. Skip step 1 and instead, follow package instructions to heat. Let cool before mixing in with salad.
2. How to use this best:
   • Make at the beginning of the week as a fridge snack – in a couple of bites, you’ll get proteins, fats, grains, and vegetables.
   • Pack as a hardy work lunch.
   • Meal prep it for hot weather or busy stretches.

love you stay fed!