Ingredients
3cupschicken,or vegetable stock
1cupfarro,uncooked, rinsed, drained
1large cucumber,seeded, finely-diced
⅔cupred peppers,roasted finely-diced
½cupsun-dried tomatoes,finely-diced
½cupfeta cheese,crumbled
⅔cupred onion,finely diced
¼cupfresh parsley,finely-chopped
3tbspolive oil
1tbsplemon juice,freshly-squeezed
1tbspred wine vinegar
¼tspdried oregano
pinchgarlic powder
pinchsalt
pinchblack pepper
Preparation
Whisk the olive oil, lemon juice, red wine vinegar, dried oregano, garlic powder, salt, and pepper together until combined. Set aside.
Stir together the stock and farro in a medium saucepan, then cook according to package instructions until al dente.
Remove from heat, then drain off any extra stock once the farro is cooked. Let the farro cool for at least 10 minutes.
Transfer the farro to a large mixing bowl, then add in the cucumber, red peppers, tomatoes, feta cheese, onion, parsley, and the the vinaigrette. Toss until combined.
Serve, and enjoy!
