2tablespoons(30grams)vinegarapple cider or red wine vinegar
2tablespoons(30grams)lemon juice
½teaspoondried oregano
½teaspoonsaltor more to taste
¼teaspoonblack pepper
COOK THE FARRO
Rinse 1 cup farro, then add it to a medium saucepan with 3 cups vegetable broth and bay leaves.
Cook the farro on a gentle simmer until it absorbs all broth and it's cooked al dente (about 25 min), stirring occasionally.
Spread the cooked farro onto a clean baking tray to help it cool down and not overcook.
MAKE THE DRESSING
To a small jar add 2 - 3 tablespoons extra virgin olive oil, 2 tablespoons vinegar, 2 tablespoons lemon juice, ½ teaspoon dried oregano, ½ teaspoon salt, and ¼ teaspoon black pepper. Close and shake to combine. Alternatively whisk ingredients in a bowl.
MIX THE FARRO SALAD
To a large bowl, add the farro, 1½ cups cucumber (diced), 1½ cups cherry tomatoes (halved), 1½ cups green bell pepper (diced), ½ cup corn, ½ cup pitted olives (sliced), ⅓ cup red onion (chopped), ⅓ cup parsley (chopped), and 1 can (15 oz) chickpeas (drained and rinsed).
Toss well, then taste and adjust for salt before serving.