Cook farro according to directions on the package; drain and cool.
In a large bowl, combine the diced vegetables and olives.
In another bowl combine the ingredients for the vinaigrette:
Combine the lemon juice, lemon zest, olive oil, red wine vinegar, oregano, garlic powder, salt & pepper.
Now add the farro to the vegetables and gently stir in the vinaigrette as well as the crumbled feta cheese.
Refrigerate for 2 hours or overnight. Enjoy!