Farro Salad | Williams Sonoma

Ingredients

• 4 cups vegetable stock or salted water 
• 1 1/2 cups pearled farro 
• Salt, to taste 
• 1 lb. fresh English peas, shelled 
• 1/4 cup extra-virgin olive oil 
• Zest and juice of 1 lemon 
• Freshly ground pepper, to taste 
• 3 red and/or yellow bell peppers, seeded and diced  
• 1 pint red and/or yellow cherry tomatoes, halved 
• 1/4 cup finely diced red onion  
• 1/2 cup minced fresh flat-leaf parsley 
• 10 fresh basil leaves, rolled together and sliced into ribbons 
• 1 Tbs. minced fresh tarragon 
• 1 Tbs. minced fresh chervil 
• 1 Tbs. minced fresh chives