Tomato & Farro Salad

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1 cup semi-pearled farro (see Note)

Kosher salt to taste

2 tablespoons capers, rinsed and coarsely chopped

3 to 4 tablespoons finely chopped shallot or red onion

1 can of garbanzo beans (15.5 ounces), drained and rinsed

Juice from 2 lemons or to taste

1 to 2 tablespoons extra virgin olive oil

Pepper to taste

4 ounces feta cheese, large crumbles

Fresh mint and basil, julienned (about 1 1/2-2 tablespoons each)

4 to 6 large, ripe tomatoes, cut in thick slices

Springs of mint or basil for garnish (optional)

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