Start by preparing the farro. Add the water, farro, bay leaf and a large pinch of salt to a pot. Bring to a boil. Reduce the heat and simmer, partially covered, for 20-25 or until the farro is tender. Drain the farro but do not rinse. Set aside to cool.
Chop the tomatoes, bell peppers, cucumber, olives, and basil.
Make the dressing. Add the olive oil, white vinegar, maple syrup, lemon juice, Italian seasoning, crushed red pepper, and a pinch of salt and pepper to a small bowl. Whisk to combine.
Add the farro, tomatoes, bell peppers, cucumber, olives, and basil to a large mixing bowl. Stir to combine. Pour the dressing over the top and stir to combine.
Spoon into bowls and garnish with crumbled feta cheese. Enjoy immediately. Alternatively, chill in the fridge until ready to serve.
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Start by preparing the farro. Add the water, farro, bay leaf and a large pinch of salt to a pot. Bring to a boil. Reduce the heat and simmer, partially covered, for 20-25 or until the farro is tender. Drain the farro but do not rinse. Set aside to cool.
Chop the tomatoes, bell peppers, cucumber, olives, and basil.
Make the dressing. Add the olive oil, white vinegar, maple syrup, lemon juice, Italian seasoning, crushed red pepper, and a pinch of salt and pepper to a small bowl. Whisk to combine.
Add the farro, tomatoes, bell peppers, cucumber, olives, and basil to a large mixing bowl. Stir to combine. Pour the dressing over the top and stir to combine.
Spoon into bowls and garnish with crumbled feta cheese. Enjoy immediately. Alternatively, chill in the fridge until ready to serve.
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