Cook Farro: Add water and salt to a medium saucepan; bring to a boil. Rinse farro. Add farro to water. Return to boil then reduce to a simmer for 25-30 minutes. Drain off excess water.

Make Basil Vinaigrette: Add ingredients to a small blender or food processor. Blend until consistency is smooth. Taste and add additional salt as needed for flavor or add additional olive oil to thin. 

Grill Veggies: Drizzle zucchini and corn with olive oil and rub all over to coat. Sprinkle with salt and pepper. Ensure grill grates are clean and set grill to medium-high heat. Grill corn and zucchini over direct heat until charred a bit. Zucchini: 3-5 minutes, flipping halfway. Corn: 8-12 minutes, rotating occasionally. Transfer to cutting board. Dice zucchini into bite-sized pieces. Cut kernels away from the cob. 

Make Salad: In a large bowl add cooked and drained farro, arugula, tomatoes, zucchini, corn and feta cheese. Add in basil viniagrette and toss to combine. Serve and enjoy!