Mediterranean Farro Salad Recipe - Forks Over Knives

Ingredients

• 1 cup dry farro
• 2 orange and/or yellow bell peppers, chopped
• 1 9- to 12-oz. package frozen artichokes, thawed and chopped
• 1 medium shallot, finely chopped (¼ cup)
• ⅓ cup Kalamata and/or Castelvetrano olives, pitted and coarsely chopped
• 2 tablespoons chopped fresh oregano
• Sea salt and freshly ground black pepper, to taste
• 2 cups grape tomatoes
• 2 tablespoons red wine vinegar
• ¼ teaspoon crushed red pepper
• 1 lemon, cut into wedges