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1/2 teaspoon grated lemon rind
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3 tablespoons fresh lemon juice
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3 tablespoons extra-virgin olive oil
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2 tablespoons red wine vinegar
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2 teaspoons finely chopped fresh oregano
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1/2 teaspoon kosher salt
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1/4 teaspoon freshly ground black pepper
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2 cups cooked farro
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1/3 cup kalamata olives, pitted and halved
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1/3 cup thinly sliced red onion
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1 1/2 pounds cherry tomatoes, halved
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1 1/2 pounds small pickling cucumbers, halved lengthwise and cut into 1/2-inch-thick slices
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4 ounces feta cheese, crumbled (about 1/2 cup)
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