Mediterranean Farro Salad with Feta

Make the vinaigrette
0 Add [wprm-ingredient text="¼ cup extra virgin olive oil" uid="0"], [wprm-ingredient text="2 tablespoons wine vinegar (red or white)" uid="2"], [wprm-ingredient text="1 tablespoon fresh lemon juice" uid="3"], [wprm-ingredient text="1 grated or finely chopped whole garlic clove" uid="4"], [wprm-ingredient text="½ teaspoon kosher salt" uid="5"], [wprm-ingredient text="½ teaspoon crushed red chili pepper" uid="6"], and [wprm-ingredient text="½ teaspoon dried oregano or Italian herbs" uid="7"] to a Mason jar, screw on the top and shake to mix. You can also just whisk the dressing in a small bowl. The vinaigrette dressing will keep 2-3 days in the refrigerator.
Make the salad
3 Bring a medium pot (3-4 quarts) of water to a boil and add 1 tablespoon salt. Add [wprm-ingredient text="1 ½ cups pearled farro" uid="9"]. Cook 15-20 minutes, until the grains are swelled and tender, with an "al dente" bite in the center. Drain the farro. Transfer to a large serving bowl and let the farro cool about 10 minutes.
5 Add [wprm-ingredient text="1 ½ cups quartered cherry tomatoes" uid="11"],  [wprm-ingredient text="1 cup chopped red, yellow or orange bell pepper (or a mix of colors)" uid="13"], [wprm-ingredient text="1 zucchini or 2 Persian cucumbers chopped into ½-inch cubes" uid="12"], [wprm-ingredient text="½ red onion chopped into ½-inch cubes" uid="14"] and [wprm-ingredient text="½ cup chopped parsley" uid="16"] to the farro and stir together. Pour the dressing over and gently toss to coat in the dressing. 
6 Taste and season with more salt, vinegar or lemon juice if needed. Sprinkle [wprm-ingredient text="4 ounces crumbled feta cheese (¾ cup)" uid="15"] over the farro salad and serve with your choice of salad greens.