Rinse and drain farro, then cook according to package instructions (a rice maker is recommended to prepare the farro).
Once done cooking, transfer to a large mixing or serving bowl and wait to get cold.
In a small bowl whisk together the olive oil, red wine vinegar, Dijon, honey, oregano, salt, and pepper until evenly blended.
Pour half of the dressing over the farro and season it with salt. Mix well until all the farro integrates with the dressing.
Add to the bowl the sundried tomatoes, the cucumber, roasted red pepper, cherry tomatoes, parsley and the lemon zest. Mix well.
Add the rest of the dressing and softly incorporate the feta cheese and reserve.
In a pan on medium heat add the olive oil sear the Mowi Salmon (this process will increase the flavor of the bourbon marinade) cook 5 minutes skin down first and then flip and cook another 5 minutes. (Internal temperature should reach 145℉)
Let rest for a few minutes and serve with the farro salad.
