Slightly Simpler Farro Salad

In a saucepan, combine the farro, broth, salt, and bay leaf. Bring to a boil, then simmer, stirring occasionally, until tender and no broth remains, 30–40 minutes. Transfer to a bowl to cool.

Make the dressing: whisk together the olive oil, red wine vinegar, Dijon, honey, oregano, salt, and pepper until blended.

Pour half the dressing over the warm farro, sprinkle with ¼ teaspoon salt, and toss to coat.

Add the cucumber, roasted red pepper, cherry tomatoes, peas, and parsley (everything except the feta) and toss.

Taste and add more dressing as you like. Sprinkle with feta, toss lightly, and season with salt and pepper.

Serve cold or at room temperature. Store leftovers up to 3 days; brighten with a squeeze of lemon if needed.