Lemon-Oregano Chicken with Farro Salad | America's Test Kitchen

Ingredients

• 1 1/2 cups whole farro
• 1 3/4 teaspoons table salt, plus salt for cooking farro
• 6 tablespoons extra-virgin olive oil, divided
• 1 tablespoon minced fresh oregano
• 1 1/2 teaspoons grated lemon zest plus 2 tablespoons juice
• 3/4 teaspoon pepper
• 4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed
• 1/4 cup thinly sliced pepperoncini, plus 1 tablespoon brine
• 1/2 English cucumber, cut into 1⁄2-inch pieces
• 1 tomato, cored and cut into 1⁄2-inch pieces
• 2 ounces feta cheese, crumbled (1⁄2 cup)