Ingredients

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

1. Step 1
2. 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.
3. Step 2
4. 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.
5. Step 3
6. 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.
7. Step 4
8. 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.
9. Step 5
10. 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.
11. Step 6
12. 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.