Fill a saucepan with water, add a generous pinch of salt, and bring to a boil. Add the farro, reduce the heat to a simmer, and cook for about 20 minutes or until tender. Drain the farro and place in a large salad bowl.

Drizzle the zucchini slices, bell pepper halves, and eggplant slices with olive oil or grapeseed oil and sprinkle with salt and pepper. Heat a grill pan or broiler on high heat and grill or broil the vegetables in batches, flipping once, until grilled/charred but still firm (about 6-10 minutes per batch). Remove the vegetables to a plate and let cool.

When the grilled vegetables are cooled, chop them into a small dice, about ¼ inch, and add to the salad bowl with the farro. Add the red onion, cherry tomatoes, cucumber, parsley, basil, mint, olives, and feta cheese and toss to combine.

In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, garlic, honey, salt, and pepper. Pour over the farro salad and toss well. Serve as a light dinner with grilled bread and sliced fruit, or top with grilled chicken for a heartier meal. Leftovers keep well in the fridge for up to 3 days.