Cook farro according to package directions. Fluff with a fork and allow farro to cool completely.
Heat grill to a medium high heat (about 400-425 degrees)
Brush vegetables with olive oil. Lightly salt and pepper them.
Add vegetables to grill, being sure to lay them perpendicular across the grates, so they don't slip through. If you have a grilling rack or basket, you can use that. Grill on each side about 4-5 minutes, until slightly tender, but still firm with a nice char on them. Transfer vegetables to a cutting board or baking sheet. Allow vegetables to cool for a few minutes before handling them.
Cut vegetables into ½ inch dice and transfer them to a large bowl.
To vegetables add farro, kalamata olives and feta cheese. Toss to combine.
In a glass measuring cup add lemon zest, garlic, lemon juice and olive oil and dijon. Whisk to combine. Pour dressing over the salad. Add fresh herbs. Toss to combine. Serve.
Notes
If you're not serving this salad immediately, don't add the fresh herbs until you're ready to eat, so they stay vibrant.Optional add ins: