This farro salad is savory, tangy, and briny. Chewy farro creates the perfect base for bold flavors from salami, banana peppers, and sun-dried tomatoes, while radicchio adds a delightful pop of color.
Cook farro according to package directions, about 30 minutes. Drain and set aside to cool.
Whisk vinegar, oil, garlic, and honey in a large bowl.
Bring 3/4 cup water to a simmer in a large skillet over medium-high heat. Add cauliflower; cover, reduce heat to medium-low, and cook until tender-crisp, about 3 minutes. Drain and transfer to the bowl with the vinaigrette.
Add the farro, radicchio (or cabbage), salami, bell pepper, celery, parsley, sun-dried tomatoes, and banana peppers to the bowl with the cauliflower and vinaigrette; toss to combine.
To make ahead: Cook farro (Step 1) and cauliflower (Step 3) up to 2 days ahead and refrigerate. Prep salami, celery, bell pepper, and radicchio, and make vinaigrette (Step 2) up to 1 day ahead and refrigerate.