LEMON JUICE
FARRO
RED ONION, CHERRY TOMATOES, & MINI CUCUMBERS
ROASTED RED PEPPERS
FETA CHEESE
CHICKPEAS
BABY ARUGULA
OLIVE OIL, RED WINE VINEGAR, & GARLIC
DIJON MUSTARD
DRIED OREGANO
KOSHER SALT, GROUND BLACK PEPPER & RED PEPPER FLAKES
Bring a large pot of water to a boil & add farro. Boil for 25-30 minutes, stirring occasionally until al dente. Drain, rinse with cold water, & set aside.
Finely dice onions & place in a small bowl with lemon juice. Prep remaining veggies & set aside. Drain red onions & discard lemon juice.
Combine all vinaigrette ingredients in a small bowl or jar. Whisk or shake to combine.
Add all salad components to a large bowl.
Pour simple Greek vinaigrette over top, toss & serve.