Farro Salad with Pepperoncini, Salami, Sundried Tomatoes

Ingredients

⅔ cup (130 g) uncooked farro

1¼ cups (300 ml) water

Kosher salt

2 cups (80 g) Torn Croutons (page 306)

¼ small red onion, thinly sliced, soaked in ice water for 20 minutes, and drained thoroughly

¼ cup (40 g) roughly chopped sun-dried tomatoes in oil (or dry-packed ones plumped in warm water for 20 minutes and drained)

5 or 6 medium pepperoncini, deribbed, seeded, and sliced

1 tablespoon pickling liquid from pepperoncini

About ½ cup (120 ml) Italian Salad Dressing (page 318) or basic vinaigrette of your choice

2 ounces (60 g) sliced salami (about 8 slices), cut into strips

Freshly ground black pepper

2 cups lightly packed (60 g) fresh flat-leaf parsley leaves and tender stems

½ cup (70 g) Brined and Roasted Almonds (page 307), roughly chopped

Turmeric Mayo (page 315), for serving (optional)

Directions

Put the farro in a small saucepan with a lid, along with the water and ½ teaspoon salt. Bring to a boil, then quickly reduce the heat to a simmer. Cover and cook at a simmer until the farro is tender and the water has been absorbed, 30 to 40 minutes for pearled, 50 to 60 for hulled. If the farro is tender but there's liquid left, just drain it off; if the water has been absorbed but the farro isn't fully tender, add a few tablespoons more water and keep cooking until tender. Cool completely.

Put the croutons in a large bowl (this can be the serving bowl). Add the red onion, sun-dried tomatoes, and pepperoncini. Sprinkle on the pickling liquid and about ¼ cup (60 ml) of the salad dressing and toss to distribute. Let sit for 15 minutes so the croutons start soaking up some of the liquid.

Add the farro, salami, and another couple tablespoons of dressing. Toss again, taste, and season with salt and pepper as needed (the dressing is well seasoned).

Just before serving, add the parsley and almonds, toss, and adjust the consistency with a bit more dressing if needed.

Serve right away, as is or with a drizzle of turmeric mayo on top, if you wish.

Notes

I like this salad because you can make it any time of year, no fresh stuff required beyond parsley. But you can add more freshness and crunch with a handful of crisp lettuce, such as sliced romaine or iceberg, and the addition of grilled onions, scallions, or red bell pepper would be terrific. —Serves 4