Add farro and water to a pot on stovetop and bring to a boil. Once it is boiling, lower to a small simmer and add a lid to the pot. Cook for about 20 minutes until done (see note). Drain Farro and allow to cool.
While Farro is cooling, start preparing the vinaigrette dressing. In a bowl, whisk together the olive oil, fresh squeezed lemon juice, chopped fresh basil & mint, and the garlic powder.
Add cooled farro, tomatoes, cucumbers, onions, Kalamata olives, and vinagrette dressing to a large bowl and give it a gentle stir to combine all ingredients. Top with the feta cheese crumbles.
Salt & pepper to your preference & enjoy!
Notes
When Farro is cooked, it will be soft, but not mushy and have a slight bite to it. If it needs more cooking time, you can adjust up a few minutes. But be careful not to overcook! If the water gets too low, add a little bit more.