Ingredients

• 1 cup Organic Farro rinsed
• 1 small heart of Romaine, thinly sliced
• ½ small Radicchio, thinly sliced
• 3–4 oz Provolone, cut into small cubes
• 3 oz Salami, cut into matchsticks
• ½ small Red Onion, thinly sliced
• 2 oz Pepperoncini, chopped
• 14 oz can Chickpeas, drained and rinsed
• ⅓ cup Basil, roughly chopped
• 12 oz mixed Cherry Tomatoes, quartered

• 4 ½ Tbsp Red Wine Vinegar
• 1 ½ tsp Dijon Mustard
• 1 clove Garlic, finely minced or pressed
• 2–3 tsp Honey
• 1 tsp Dried Oregano
• ½ tsp Kosher Salt, plus more to taste
• ¼ tsp freshly Ground Pepper, plus more to taste
• ¼ cup + 2 Tbsp Extra Virgin Olive Oil

Instructions

1. Fill a pot with 8 cups of water and 1 teaspoon salt and bring to a boil. Add farro and let boil uncovered until soft, about 30 minutes. Drain farro and spread on a baking sheet to cool.
2. While farro is cooking, prepare vinaigrette. Add red wine vinegar, mustard, garlic, honey, oregano, salt and pepper to a medium bowl and whisk well to combine. While whisking, drizzle in olive oil until fully incorporated. Taste and add additional honey or salt as needed.
3. Add cooled farro to a large bowl, followed by romaine, radicchio, provolone, salami, red onion, pepperoncini, chickpeas, basil and tomatoes. Season everything with a few pinches of salt, then drizzle with about half of the dressing.
4. Toss everything together until well coated, taste, and add more dressing as desired. Serve and enjoy right away.