Farro Salad with Spinach, Feta and Olives

Name: Farro Salad with Spinach, Feta and Olives
Ingredients: 3 cups water; 1 cup uncooked farro; 1 1/2 tsp. kosher salt, divided; 1 Tbsp. grated lemon zest, plus 2 Tbsp. fresh juice (from 1 lemon); 1/4 tsp. smoked paprika; 6 Tbsp. extra-virgin olive oil, divided; 1 medium-size red bell pepper (or 1 jarred roasted bell pepper, rinsed and patted dry); 6 garlic cloves, peeled and chopped; 1 (10-oz.) bag baby spinach or chopped kale or 1 large bunch lacinato kale, stemmed and chopped (about 10 cups chopped); 3/4 cup pitted kalamata olives, chopped; 2 oz. feta cheese, crumbled (about 1/2 cup); 1/4 cup chopped almonds, lightly toated; 1/2 tsp. ground black pepper

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vegetarian
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Ingredients

3 cups water
1 cup uncooked farro
1 1/2 tsp. kosher salt, divided
1 Tbsp. grated lemon zest, plus 2 Tbsp. fresh juice (from 1 lemon)
1/4 tsp. smoked paprika
6 Tbsp. extra-virgin olive oil, divided
1 medium-size red bell pepper (or 1 jarred roasted bell pepper, rinsed and patted dry)
6 garlic cloves, peeled and chopped
1 (10-oz.) bag baby spinach or chopped kale or 1 large bunch lacinato kale, stemmed and chopped (about 10 cups chopped)
3/4 cup pitted kalamata olives, chopped
2 oz. feta cheese, crumbled (about 1/2 cup)
1/4 cup chopped almonds, lightly toated
1/2 tsp. ground black pepper