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Course -- Select -- Main Side Dessert Sauce Appetizer Drink Other

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Ingredients (one per line) 2 to 3 cloves garlic 1/4 cup red wine vinegar 1 tablespoon dried oregano 1 teaspoon kosher salt 1/2 teaspoon Dijon mustard Freshly ground black pepper 1/2 cup extra-virgin olive oil 1/2 cup farro (semi-pearled or pearled is fine; cooking time will differ) 1 teaspoon kosher salt, plus more as needed 2 medium bell peppers 2 large or 4 small stalks celery 1/2 medium English cucumber 1/2 small red onion 8 small pickled pepperoncinis 6 ounces feta cheese, cut into 1/2-inch cubes (about 1 1/2 cups) 1 (about 15-ounce) can chickpeas 1/2 head iceberg lettuce 1 head radicchio

Instructions Step 1 Make the vinaigrette: Mince 2 large or 3 small cloves garlic and place in a large bowl. Add 1/4 cup red wine vinegar, 1 tablespoon dried oregano, 1 teaspoon kosher salt, 1/2 teaspoon Dijon mustard, and several grinds black pepper, and whisk to combine. While whisking constantly, slowly drizzle in 1/2 cup extra-virgin olive oil and continue whisking until emulsified. Pour half into an airtight container and transfer to the refrigerator. Set aside the bowl with the remaining vinaigrette. Step 2 Make the salad: Place 1/2 cup farro in a fine-mesh strainer, rinse under cool running water, and set aside to drain. Bring 6 cups of water to a boil in a medium saucepan over medium-high heat. Stir in the farro and 1 teaspoon kosher salt. Boil until farro is tender but has a slight chew in the center, 10 to 15 minutes for pearled and 25 to 30 minutes for semi-pearled. Drain and return to the saucepan to cool. Step 3 Prep the following ingredients, adding each one to the bowl of vinaigrette as you complete it: Core, seed, and dice 2 bell peppers (about 2 cups). Dice 2 large or 4 small celery stalks (about 1 cup). Dice 1/2 English cucumber (about 1 cup). Thinly slice 1/2 small red onion into half-moons. Slice 8 small pepperoncinis (about 1/4 cup). If needed, cut 6 ounces feta cheese into 1/2-inch cubes. Drain and rinse the can of chickpeas. Step 4 Add the farro to the vinaigrette bowl and toss to combine. Taste and season with more salt as needed (likely about 1/2 teaspoon). If the salad is at all dry, drizzle with a bit of the reserved vinaigrette. Cover and store in the refrigerator. Step 5 Core and chop 1/2 head of iceberg lettuce into thin strips (4 packed cups). Core and chop 1 head radicchio into thin strips (3 packed cups). Transfer both to a large airtight container, toss to combine, and refrigerate. Step 6 When ready to eat, toss together equal amounts the chickpea mixture and lettuce mixture (heaping 1 cup of each). Drizzle with the reserved dressing, if desired.

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