Full of healthy filling grains like farro and a flavour packed antipasto mix, these Farro Salad cups are super easy to make and perfect for your Fourth of July celebrations!
Prep Time:10 Minutes
Cook Time:30 Minutes
Total Time:40 minutes
1 Cup of Bob’s Red Mill Organic Farro
3 Cups of Chicken Stock
A pinch or two of sea salt
1 Cup of Marinated Mini Mozzarella Balls
3/4 Cup of Hard Cured Salami, Cubed
3/4 Cup of Marinate Quartered Artichoke Hearts
1 Large Roasted Jarred Pepper, Diced (I used Roasted Yellow Pepper but Red is fine too)
1/2 Cup of Pitted Kalamata and Green Olives
1/3 Cup of Pickled Peperoncini Peppers, Sliced
1/2 Cup of Cherry Tomatoes, Halved
Basil to Garnish
Cook farro according to the Bob’s Red Mill packaging – Farro, chicken stock and pinch of salt on a low simmer for 30 minutes, until farro is tender but still has a bit of firmness. Drain remaining stock if there is any and set aside to cool
In a large bowl, add mini mozzarella balls, salami, artichoke hearts, diced roasted pepper, olives, sliced pepperonicinis, and tomatoes and toss gently to combine. The oil and brine from the marinated veggies should coat everything nicely but you could add an extra bit of the marinade if you wish.
In 8-10 small cups (I used 8 280 ml glasses but plastic are fine too)
Spoon 2 heaping Tbsp of the farro into the bottom of the glasses and then divide the antipasto mixture to top.
Garnish with basil and serve, or allow to sit in the fridge until ready to serve!