Mediterranean Farro Salad

1/2 cup vinegar

1/2 cup water

Small red onion, finely diced (about 2/3 cup)

3 cups vegetable stock

1 cup uncooked farro, rinsed and drained

1 large cucumber, seeded and finely diced

2/3 cup finely diced roasted red peppers

1/2 cup finely diced sun-dried tomatoes

1 cup cherry tomatoes, quartered

1/2 cup crumbled feta cheese

1/4 cup finely-chopped fresh parsley

For vinaigrette:

3 tablespoons olive oil

1 tablespoon freshly-squeezed lemon juice

1 tablespoon red wine vinegar

1/4 teaspoon dried oregano

Pinch of garlic powder

Pinch of salt

Pinch of black pepper

Bring vinegar and water to simmer in a small saucepan.  Add onion, let cook in pan for 1 minute, then cover, remove from heat, and let stand for 15 minutes.

Stir together stock and farro in a medium saucepan.  Cover and bring to a low boil for 15 minutes, or until chewy.  Remove from heat, and drain off any extra stock once the farro is cooked.  Let farro cool for at least 10 minutes.

Transfer farro to a large mixing bowl, and add in remaining ingredients.  Drain pickled onions and add onions to bowl.  

Whisk together vinaigrette ingredients until combined.  Mix vinaigrette into salad.  Toss until combined.  Season to taste.

Serve immediately, or cover and refrigerate for up to 2 days.

Serves 6 to 8.

From Gimme Some Oven blog, with a few changes