Steps:
- 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.
Nutrition Facts : Calories 223 calories, Carbohydrate 29.1 g, Cholesterol 11.5 mg, Fat 10.9 g, Fiber 1.3 g, Protein 6.7 g, SaturatedFat 3 g, Sodium 660.4 mg, Sugar 3.7 g
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