Ingredients

• 3 tablespoons oil-packed sun-dried tomatoes, drained and chopped
• 2 tablespoons red-wine vinegar
• 1 tablespoon lemon juice
• 3/4 teaspoon dried oregano
• 3/4 teaspoon dried basil
• 1/2 teaspoon garlic, minced
• 4 tablespoons extra-virgin olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 cup farro, cooked to package directions
• 6 cups romaine hearts, chopped
• 1 small head radicchio, coarsely chopped, about 4 cups
• 1 15 oz. can chickpeas, low-sodium, rinsed
• 1 cup English or Persian cucumber, chopped
• 3/4 cup roasted red peppers, chopped
• 4 oz. fresh mozzarella cheese pearls(about 3/4 cup)
• 1/2 cup Kalamata olives, coarsely chopped
• 1/2 cup slice pepperoncini, sliced
• 1/2 cup red onion, chopped and soaked in ice water for 10 min. then drained