Mediterranean Farro Salad - cooking recipe

Ingredients

3 cups chicken stock
1 cup uncooked farro
1 green bell pepper, finely chopped
1 roasted red pepper, diced
1/2 cup diced sun-dried tomatoes
1/2 small red onion, finely chopped
1/4 cup chopped fresh parsley
1/2 cup crumbled feta cheese
Greek Vinaigrette:
3 tablespoons olive oil
1 tablespoon lemon juice
1 tablespoon red wine vinegar
1/4 teaspoon dried oregano
1 pinch salt
1 pinch ground black pepper
1 pinch garlic powder

Preparation

Bring chicken stock and farro to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until tender but still chewy, 25 to 30 minutes. Transfer farro to a large bowl and let cool, at least 15 minutes.
Add peppers, sun-dried tomatoes, onion, and parsley to the bowl of farro. Toss together and stir in feta cheese.
Mix olive oil, lemon juice, vinegar, oregano, salt, garlic powder, and black pepper together. Toss vinaigrette with the salad. Serve cooled.