Rinse 1 cup of farro and combine with 3 cups of water in a saucepan. Bring to a boil, reduce heat, and simmer uncovered for 25-30 minutes until tender and chewy.

Remove tough stems from the kale, chop leaves into bite-sized pieces, and massage with a drizzle of olive oil and a pinch of salt.

Dice half a cucumber, halve 1 cup of cherry tomatoes, and pit and chop 3/4 cup of Kalamata olives.

In a mixing bowl, combine cooked farro, prepared kale, diced cucumber, halved cherry tomatoes, and Kalamata olives. Mix gently.

Drizzle the salad with 2 tablespoons of extra virgin olive oil and the juice of 1 lemon. Toss to coat.

Top with 1/2 cup of crumbled feta cheese. Serve immediately or chill for enhanced flavor.