Bring a medium pot of salted water to a boil. Roughly chop the Fresh Basil (1/4 cup). Julienne the Fresh Mint (2 tablespoon). Zest the Lemon (1). Halve the Yellow Cherry Tomato (1 cup) and Kalamata Olives (1/2 cup).
Add Farro (1 cup) to boiling water, and reduce heat to medium low. Cook 28-30 minutes. Mince the Garlic (2 clove). Cube the Feta Cheese (1 cup) and thinly slice the Scallion (2). Drain water from farro, and return it to the pot.
Cover with the lid, and let rest 10 minutes. Fluff with a fork, and allow farro to cool. Meanwhile, slice Red Bell Pepper (1), Zucchini (1), Summer Squash (1), and Red Onion (1) lengthwise into about half inch thick slices.
Heat grill to a medium high heat, about 400-425 degrees F (200-220 degrees C). Brush vegetables and Olive Oil (3 tablespoon) with Ground Black Pepper (to taste). Lightly Salt (to taste) and Green Beans (0.5 pound) them. Add vegetables to grill, laying them perpendicularly on grates.
Grill on each side, about 4-5 minutes, until slightly tender, but still firm with a nice char on them. Transfer vegetables to a cutting board, or baking sheet. Allow to cool before handling.
Cut grilled vegetables into 1/2 inch dice, and transfer to a large bowl. Add farro, yellow cherry tomatoes, olives, scallions, and feta cheese. Toss to combine.
In a glass measuring cup, add lemon zest, garlic, Lemon Juice (1/4 cup), Olive Oil (1/2 cup), and Dijon Mustard (1 tablespoon). Whisk to combine. Pour dressing over the salad. Add fresh mint and fresh basil. Toss to combine. Serve, and enjoy!