Italian Farro Salad with Feta and Tomatoes

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subheading: For the Salad:

1 cup uncooked farro

¼ teaspoon kosher salt

½ cup dry packaged sundried tomatoes not oil packed, cut into julienne slices, rehydrated if dry*

1 large cucumber seeded and finely diced

¾ cup jarred roasted red peppers drained and finely diced

1 pint cherry tomatoes halved

1 cup frozen petite peas thawed

½ cup finely chopped fresh parsley

½ cup crumbled feta cheese

subheading: For the Italian Vinaigrette Dressing:

¼ cup extra-virgin olive oil

¼ cup red wine vinegar

2 teaspoons Dijon mustard

1 teaspoon honey

1 teaspoon dried oregano

½ teaspoon kosher salt

¼ teaspoon ground black pepper

Directions at wellplated.com

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