1. Cook farro according to package directions. Drain 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. Whisk vinegar, oil and S&P to tastein small bowl and add to farro mixture 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.