Ingredients 
- 1.5 cups farro, rinsed
- 1 Bay leaf
- 1 clove of garlic
- 4 cups/as needed, water or vegetable broth for cooking farro
- 1 cup of cherry tomatoes, halved
- 1/3 cup pitted kalamata olives, chopped
- 1 7-oz jar roasted peppers, drained and chopped
- ½ medium-small red onion, thinly sliced and chopped
- 1/2 cup packed fresh basil, chopped
- 1/2 cup packed fresh arugula, chopped
- 1/4 cup red wine vinegar
- 1/4 cup extra virgin olive oil
- To taste, sea salt and freshly ground black pepper
Directions 
- Cook the faro in salted water or vegetable broth, with a Bay leaf and garlic clove added. Cook according to package directions. When done, let cool before
combining with other salad ingredients. Remove Bay leaf. The garlic clove will be soft and you can mush it and stir it into the cooked farro. 
While farro is cooking, prep other ingredients. You can place them directly into a large serving bowl. Season well with salt and pepper and toss to combine.- Once the farro is cooked and cooled, add it to the bowl, along with the vinegar and oil. Toss to combine well. Let sit at least 20 minutes before serving.
