Preheat the oven to 425 degrees

Cook the farro: dry toast the grains in a medium saucepan (2-3 minutes), add 3 cups of water, add a pinch of salt and bring to a boil, then low ever the at and simmer for 25-30 minutes until faro is just cooked, drain and pour into a large bowl. While the faro is simmering, making the vinaigrette: whisk the lemon juice, vinegar, garlic, 3 tablespoons olive oil, 1 teaspoon salt and 1/2 teaspoon pepper. After the farro is cooked and drained, pour the vinaigrette over the hot farro and stir well.

While the farro is cooking and the dressing has been made, place the bell pepper strips on a parchment lined baking sheet. Drizzle with olive oil and sprinkle with salt and pepper, toss to coat and place in the oven for 20 minted (toss at 10 to ensure even roasting).

Set aside the roasted peppers to cool. While the peppers are cooling, dice the remaining salad ingredients.

Add the roasted peppers and salad ingredients to the dressed farro. Toss to coat. Serve warm or cold.