50 minutes
A hearty and flavorful salad inspired by the classic Italian Hoagie, featuring farro, salami, red onion, poached artichokes, and fresh herbs.
Farro, cooked
cups
to taste
Salami, thinly sliced, cut into half- or quarter-moons
0 oz
Red Onion, very thinly sliced
each
cups
to taste
to taste
to taste
Flat-leaf Parsley Leaves, lightly packed
cups
Basil, lightly packed
cups
Mint, lightly packed
cups
Dried Breadcrumbs
cups
1. Cool the Farro
Spread your cooked farro out onto a baking sheet to cool. This simple step prevents it from clumping together, ensuring every grain stays separate and fluffy. As it cools, drizzle a small glug of extra-virgin olive oil over the farro and toss gently to coat.
2. Combine Farro, Salami, and Onion
Once the farro is cooled, pile it into a large mixing bowl. Add the sliced salami and very thinly sliced red onion to the bowl. These ingredients create a hearty base and the onion’s sharpness will mellow as it mingles with the farro.
3. Add Vinegar and Seasonings
Pour in the ¼ cup of white wine vinegar. This touch of acidity is crucial as it brightens and balances the flavors of the salad. Season generously with kosher salt, freshly ground black pepper, and a sprinkle of dried chile flakes. This combination ensures a well-rounded and flavorful salad.
4. Add Artichokes and Herbs
Next, add the poached artichoke quarters along with the flat-leaf parsley, basil, and mint leaves. The fresh herbs introduce a vibrant, aromatic element that enhances the overall taste. Toss everything together thoroughly, making sure all the ingredients are evenly distributed.
5. Adjust Seasoning and Finish
Take a moment to taste the salad and adjust the seasoning if needed. Sometimes a little extra salt, a dash of chile flakes, or a splash more vinegar can make a big difference. Finally, finish the salad by drizzling ¼ cup of olive oil over it and sprinkling the dried breadcrumbs. The olive oil adds a rich, glossy finish, while the breadcrumbs provide a delightful crunch. Your Italian Hoagie-Inspired Artichoke and Farro Salad is now ready to be enjoyed.
Opt for high-quality, jarred marinated artichokes rather than canned ones, and choose those marinated in herbs and good olive oil for added flavor.
Cook the farro al dente to ensure it's tender but still has a slight chew, which will hold up better in the salad.
Allow the salad to rest before serving to let the flavors meld, either at room temperature or chilled in the refrigerator.
Season the warm farro with a bit of the artichoke marinade, extra virgin olive oil, and red wine vinegar for enhanced flavor absorption.
Achieve a good balance of acidity, oil, and seasoning in your dressing, adjusting with a pinch of sugar or honey if needed.
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