Mediterranean Farro Salad

I had this salad in Eataly.  I was so delicious I made it myself.
Adapted from:
http://www.gimmesomeoven.com/mediterranean-farro-salad-recipe

INGREDIENTS:

SALAD INGREDIENTS:

3 cups chicken or vegetable stock
1 cup uncooked farro, rinsed and drained
1 large hot house cucumber, seeded and finely-diced
2/3 cup finely-diced roasted red peppers
1/2 cup finely-diced sun-dried tomatoes
1/2 cup crumbled feta cheese
half of a small red onion, finely diced
1/4 cup finely-chopped fresh parsley
1/4 cup finely-chopped basil

Vinaigrette Ingredients:

3 Tablespoons olive oil
2 Tablespoon freshly-squeezed lemon juice1/4 teaspoon dried oregano
1/2 Teaspoon of Herbs de Provence
pinch of salt and pinch of black pepper

DIRECTIONS:

TO MAKE THE SALAD:

Stir together stock and farro in a medium saucepan, and cook according to package instructions until al dente. Remove from heat, and drain off any extra stock once the farro is cooked.  Let farro cool for at least 10 minutes.

Transfer farro to a large mixing bowl, and add in remaining ingredients, including the vinaigrette.  Toss until combined.