Antipasto Farro Salad with Arugula | America's Test Kitchen

Ingredients

• 1½ cups pearled farro
• 2 tablespoons plus 1/3 cup extra-virgin olive oil, divided
• 3/4 teaspoon table salt, divided, plus salt for cooking farro
• 2 sprigs fresh thyme
• 1 bay leaf
• 1 garlic clove, minced
• 2 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• 1/2 teaspoon dried oregano
• 1⁄2 teaspoon pepper
• 12 ounces cherry tomatoes, halved
• 4 ounces link salami, cut into 1⁄4-inch dice (about 1 cup)
• 4 ounces mild provolone cheese, cut into 1⁄4-inch dice (about 1 cup)
• 1 cup marinated artichoke hearts, chopped
• 1⁄2 cup chopped pitted green olives
• 3 ounces (3 cups) baby arugula
• 1 cup chopped fresh basil