Farro Salad With Red Peppers, Zucchini, Cherry Tomatoes And Lemon

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Joy The Baker


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1 heaping cup dried farro

6 cups of boiling water

2 teaspoons salt

1 large zucchini, diced

1 medium onion diced

a clove of garlic, finely diced

1 red bell pepper, seeded and diced

a handful of cherry tomatoes, cut in half

1 teaspoon ground cumin

salt and freshly ground pepper to taste

3 Tablespoons olive oil, divided

juice of 1 lemon

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