Toasted Farro Antipasto Salad

Ingredients

• For the salad:
• 1 1/4 cups uncooked semi-pearled farro
• 1 pinch kosher salt, plus more to taste
• 1 pinch red pepper flakes, plus more to taste
• 2/3 cup cherry tomatoes, halved
• 1 pinch granulated sugar
• 1/2 cup canned artichoke hearts (unmarinated or marinated), drained and roughly chopped
• 1/2 cup pitted castelvetrano olives, torn or roughly chopped
• 1 1/2 ounces salami, very thinly sliced, then roughly chopped (fennel salami or calabrese works well)
• 1 cup (packed) baby arugula
• 2 ounces provolone, thinly sliced or cut into 1/2-inch pieces (about 1/2 cup)
• For the red wine-anchovy vinaigrette:
• 4 anchovy fillets, minced and smashed into a paste (or substitute 2 teaspoons of anchovy paste)
• 2 tablespoons red wine vinegar
• 1 tablespoon lemon juice
• 1 teaspoon lightly crushed fennel seeds (an equal amount of dried oregano can be substituted)
• 1 pinch sea salt, plus more to taste
• 4 tablespoons extra-virgin olive oil

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