Toss together cooked farro with tomato, red peppers, onions, olives, get and fresh dill in a large bowl.
Add olive oil, lemon zest, lemon juice, salt and pepper to the bowl. Stir well. Check for seasoning and adjust accordingly.
This salad holds well can be stored in an air-tight container in the refrigerator for up to 5 days. Over time, the farro will absorb the vinaigrette. Simply add more olive oil or lemon juice if you are serving a few days after preparation or wait to add until right before serving.