Peel and thinly slice the onion into half rings. Remove stems from the basil and mint, then chop the leaves.

Rinse farro with water, soak it in cold water for 1 hour, add salt and bay leaves, and boil the farro for about 30 minutes. Let the cooked farro cool.

Remove the seeds from the bell peppers and cut them into medium slices.

Remove the sepals and seeds from the tomatoes, then dice the fleshy pulp.

Peel and crush the garlic cloves, pass the crushed garlic through a press, add the rest of the dressing ingredients (such as olive oil, vinegar, or lemon juice as desired), and mix the dressing with a whisk.

Place the cooled farro, sliced onions, chopped basil, mint, bell peppers, and diced tomatoes in a large bowl. Add the mozzarella cheese and stir in the dressing, ensuring all ingredients are well-coated.

Place the salad on a serving dish, sprinkle with nuts and pumpkin seeds (if using), and decorate with lettuce and extra mint leaves.

The salad is perfect for a fun outdoor party. Bon appétit!