• Zest and juice of 2 lemons
• 2 large cloves garlic, grated or pasted
• 2 tablespoons fresh oregano, finely chopped or 1 teaspoon dried oregano
• 1 small fresh red chili, finely chopped or 1 teaspoon red chili flakes
• 2 tablespoons white wine vinegar
• 2 tablespoons honey
• 1/2 cup EVOO – Extra Virgin Olive Oil

Whisk up dressing ingredients in large mixing bowl and set aside. 

In a saucepot, cover farro with 2 inches water, bring to a boil, season with salt and cook 20 minutes to al dente; drain. 

Add farro, cucumber, tomatoes, scallions, red onion, peppers, mint, parsley, walnuts, feta, olives and pepperoncini to a mixing bowl. Add dressing and toss to combine. Season with salt and pepper to taste, and serve. 

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