Cook your farro: In a medium saucepan, combine your rinsed farro with veggie stock. Bring it to a boil, then reduce heat to simmer and cover. You know your farro is done when all the stock is absorbed and there is no liquid left in the pan. Once it’s done let it cool to room temperature.
Combine your cooled farro and the rest of your ingredients in a serving bowl.
In a small liquid measuring bowl, whisk your olive oil, lemon juice, garlic, oregano, salt, and pepper until emulsified.
Pour your dressing over your farro salad and toss to coat.
Make the dressing. If your peanut butter is too thick you can microwave it for 30 seconds to loosen it up. Combine all the dressing ingredients into a small food processor, and blend until smooth. If the dressing is too thick add water and continue to blend (1-3 tablespoons if needed) until you get the desired consistency. You want it to be the consistency of a ranch dressing so it can pour easily.
Time to dress the salad. I alway start off using half of the dressing, then mixing and seeing how much more it needs. If you have any leftover dressing it can be used on noodles or another salad.
I served the salad in a bowl over a bed of arugula.