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 cucumber, roasted red pepper, onion olives, and parsley.
Make the dressing. Add the olive oil, lemon juice, red wine vinegar, Dijon, garlic powder, oregano, salt, and pepper to a small bowl. Whisk to combine.
Add the farro, cucumber, roasted red pepper, onion, olives, parsley, and feta to a large mixing bowl. Stir to combine. Pour the dressing over the top and stir to combine.
Spoon into bowls and garnish with additional feta cheese (optional). 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 cucumber, roasted red pepper, onion olives, and parsley.
Make the dressing. Add the olive oil, lemon juice, red wine vinegar, Dijon, garlic powder, oregano, salt, and pepper to a small bowl. Whisk to combine.
Add the farro, cucumber, roasted red pepper, onion, olives, parsley, and feta to a large mixing bowl. Stir to combine. Pour the dressing over the top and stir to combine.
Spoon into bowls and garnish with additional feta cheese (optional). Enjoy immediately. Alternatively, chill in the fridge until ready to serve.
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