Artichoke hearts, kalamata olives, red bell pepper, chunks of Pecorino Romano cheese, and a tasty sun-dried tomato vinaigrette corne together for a scrumptious summer salad. Serve it as a main course. It’s a great way to use cooked fano and leftover cooked chicken.
SERVES: 6
INGREDIENTS:
- 4 cups basic farro
- 2 cups finely chopped cooked chicken
- One 10-ounce package frozen artichoke hearts, defrosted and quartered
- 1 cup Kalamata olives, pitted and coarsely chopped
- 1 medium red bell pepper, seeded, deribbed, and finely chopped
- 1 cup chopped Pecorino Romano (1/2-inch pieces), preferably with black peppercorns
- 1/2 cup extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 1/2 cup sun-dried tomatoes packed in oil, drained
- 1 tablespoon finely chopped fresh oregano
- Grated zest of 1 lemon
- 1 teaspoon salt, plus more if needed
- 1/2 teaspoon freshly ground black pepper, plus more if needed
INSTRUCTIONS:
- In a large bowl, combine the farro, chicken, artichoke hearts, olives, bell pepper, and cheese.
- In the food processor or blender, process the oil, vinegar, sun-dried tomatoes, oregano, zest, salt, and pepper.
- Taste the dressing for seasoning and add more salt and pepper if needed.
- Pour the dressing over the salad, toss to coat the ingredients, and serve immediately.
