Rinse the farro under cold water in a fine-mesh strainer for about 30 seconds. 2. In a medium saucepan, combine the rinsed farro, 3 cups water, and 1/2 teaspoon salt. Bring to a boil over high heat, then reduce to a simmer, cover, and cook for 25-30 minutes, until the farro is tender but still chewy (al dente). Drain any excess water and spread the farro on a baking sheet to cool quickly—about 10 minutes. 3. While the farro cooks, prepare the vegetables. Slice the zucchini lengthwise into 1/4-inch-thick planks, then cut crosswise into half-moons. Cut the corn kernels off the cob: stand the ear upright in a shallow bowl and slice downward with a sharp knife. Dice the bell pepper into 1/2-inch pieces. Thinly slice the red onion into half-rings. Halve the cherry tomatoes. 4. Make the dressing: in a small bowl or jar, whisk together the olive oil, lemon juice, minced garlic, 1/4 teaspoon salt, and 1/4 teaspoon pepper. 5. In a large mixing bowl, combine the cooled farro, zucchini, corn, bell pepper, red onion, and cherry tomatoes. Pour the dressing over the top and toss gently to coat everything evenly. 6. Fold in the basil and mint just before serving to keep them bright. Taste and adjust salt or lemon as needed. 7. Divide among bowls and top with feta if using. Serve at room temperature or chilled.