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.