Rinse 1 cup of farro under cold water. In a large pot, bring 4 cups of water to a boil and add the farro. Reduce heat and simmer for 20-30 minutes until tender. Drain and let cool.

Chop 1 to 2 ripe tomatoes and 1 red bell pepper into small pieces. Finely mince 0.5 red onion and about 0.5 cup of kalamata olives.

In a mixing bowl, combine cooled farro, diced tomatoes, chopped bell pepper, minced onion, olives, and freshly chopped dill. Crumble in 0.5 cup of feta cheese.

Whisk together lemon juice, zest, and 3 tablespoons of olive oil in a small bowl. Add salt and pepper to taste.

Pour the dressing over the salad mixture and gently toss until well coated.

Chill the salad for at least 15-30 minutes before serving.