Farro Salad with Peppers and Basil~

Inspired by a Bon Appetit recipe

1 cup farro

1/4+ cup olive oil

3 bell peppers ( I used one red, yellow and orange), chopped

1/2 red onion, chopped

8 ounces mushrooms, cleaned and halved or quartered

1 tablespoon fresh basil, minced

1 teaspoon kosher salt

Freshly ground black pepper to taste

1/4 cup sherry vinegar

2 teaspoons Dijon mustard

Cook farro in salted water till tender, about 20-25 minutes.  Drain and cool.

Toss peppers, onions and mushrooms with a drizzle of olive oil.  Sprinkle with salt and freshly ground pepper.  Roast at 375º till tender, about 20-25 minutes.  Remove and cool.

Combine the 1/4 cup of olive oil, vinegar, and mustard.  Whisk to emulsify.  Season with the 1 teaspoon of salt and pepper to taste.

Mix farro with vegetables, then add dressing and basil and toss.  Cover and chill.  May be served cold or at room temperature.