Cook Farro in a medium saucepan with vegetable stock, according to package instructions, until al dente.
Remove from heat, and drain off any extra stock once the farro is cooked.
Let farro cool for at least 10 minutes. (Spreading it out on a baking sheet helps speed this process.)
Transfer farro to a large mixing bowl.
Add remaining salad ingredients (Cucumbers thru olives) to the bowl and stir to combine
In a small bowl, whisk all ingredients for vinaigrette together
Toss vinaigrette with salad until lightly coated. (You may not use all the vinaigrette.)
Top with Feta Cheese
Serve immediately, or cover and refrigerate for up to 2 days.