Preheat your oven to 400 degrees Fahrenheit and line a large baking sheet with parchment paper.

Rinse the farro under cold water in a fine mesh sieve and place it in a medium pot with three cups of salted water or vegetable broth.

Bring the liquid to a boil, then reduce the heat to a simmer, cover, and cook the farro for about 20 to 25 minutes until tender but firm.

While the farro cooks, toss the bell peppers, zucchini, squash, and red onions with two tablespoons of olive oil, salt, and pepper on the baking sheet.

Spread the vegetables in a single layer and roast them in the oven for 20 minutes, adding the cherry tomatoes during the last 10 minutes.

Drain any excess liquid from the cooked farro and transfer it to a large mixing bowl.

In a small jar, combine the olive oil, balsamic vinegar, Dijon mustard, and minced garlic, then shake until emulsified.

Pour half of the dressing over the warm farro to absorb the flavors.

Add the roasted vegetables to the bowl with the farro, scraping all juices from the baking sheet into the salad.

Fold in the fresh parsley and crumbled feta cheese gently, then pour the remaining dressing over the salad.

Toss until everything is evenly coated, taste, and adjust seasoning if necessary.

Serve warm or let it reach room temperature for flavors to meld.