1. Cook farro according to package directions. Drain any remaining water and set aside to cool. To expedite cooling process, run under cold water and drain. Once the farro reaches roughly room temperature, mix in all the chopped veggies and herbs.
2. You can either mix the vinegar and oil separately in a dish and then combine, or add both on top once the other ingredients are mixed together. Once veggies, herbs, and dressing are in the farro, toss thoroughly to combine.
3. Add feta at the end, mixed in or on top. Serve at room temperature; also very tasty when chilled. Keeps in the fridge for several days.