Greek Tomato and Cucumber Salad with Farro

INGREDIENTS

1/2 tsp

grated lemon rind

3 tbsp

fresh lemon juice

3 tbsp

extra-virgin olive oil

2 tbsp

red wine vinegar

2 tsp

finely chopped fresh oregano

1/2 tsp

kosher salt

1/4 tsp

freshly ground black pepper

2 cups

cooked farro

1/3 cup

kalamata olives, pitted and halved lengthwise

1/3 cup

thinly sliced red onion

1 1/2 lb

cherry tomatoes, halved

1 1/2 lb

small pickling cucumbers, halved lengthwise and cut into 1/2-inch-thick slices

4 oz

feta cheese, crumbled (about 1/2 cup)