Rinse the farro under cold water in a fine-mesh sieve to remove any dust and surface starch. Rinsing helps prevent gummy grains and ensures a clean, nutty flavor—important for achieving individual chewy kernels.

Bring 3 cups water or low-sodium vegetable stock to a boil in a medium saucepan. Add 1 tsp kosher salt and the rinsed farro. Reduce to a simmer, cover and cook for 20–25 minutes, or until the farro is tender but still has a slight chew (al dente). Cooking in stock adds extra depth; simmering gently prevents the grains from bursting.

While the farro cooks, prepare the vegetables. Brush both sides of the zucchini and eggplant slices lightly with 1 tbsp olive oil and season with a pinch of salt and pepper. Oiling before grilling prevents sticking and promotes even browning.

Heat a grill pan or outdoor grill to medium-high. When hot, place the zucchini and eggplant slices on the grates and cook 3–4 minutes per side until deep grill marks develop and the flesh is tender. The high direct heat creates smoky flavor and caramelized edges—do not overcrowd the pan so the vegetables char rather than steam.

Transfer the grilled vegetables to a cutting board and let them rest for 2–3 minutes, then slice into 1/2" ribbons or bite-size pieces. Resting lets juices redistribute so they won’t gush onto the salad and dilute the dressing.

Make the lemon-oregano vinaigrette: In a small bowl whisk together the remaining 2 tbsp olive oil, lemon juice, minced garlic, dried oregano, 1/4 tsp kosher salt and 1/4 tsp black pepper. Whisking emulsifies the dressing so it coats the grains and vegetables evenly; the garlic and lemon brighten the whole bowl.

When the farro is done, drain any excess liquid and transfer it to a large mixing bowl. While still warm (but not piping hot), toss the farro with half the vinaigrette to allow it to absorb flavor—warm grains take on dressing better than cold ones.

Add the halved cherry tomatoes, diced cucumber, halved Kalamata olives, sliced grilled zucchini and eggplant, and chopped parsley to the farro. Toss gently to combine so you retain the texture of each ingredient; overmixing will mash tomatoes and bruise vegetables.

Fold in most of the crumbled feta, reserving a small handful for garnish. Taste and adjust seasoning with the remaining vinaigrette, salt and pepper. Finishing with feta keeps the dish creamy and salty in contrast to the fresh vegetables.

Serve warm or at room temperature in individual bowls, topped with the reserved feta and a drizzle of extra-virgin olive oil if desired. A squeeze of fresh lemon just before serving brightens the whole bowl.