For the dressing:

4 teaspoons extra-virgin olive oil

2 tablespoons, plus 2 teaspoons white balsamic vinegar (or regular, if you prefer)

2 teaspoons water

2 tablespoons, plus 2 teaspoons lemon juice

1/2 teaspoon red pepper flakes

Salt, to taste

1/4 cup mix chopped herbs such as basil, oregano and parsley

Soak farro in cold water for 30 minutes.

Meanwhile, in a large Ziploc bag or Tupperware container, add ingredients for marinade and shake well. Add vegetables, and shake until well coated. Marinate for 30 to 45 minutes.

To make the dressing, simply whisk all ingredients (except herbs) in a small bowl and set aside. Add herbs just before finishing the salad so they stay green and fresh.

Drain the farro. Place in a small pot and cover with 3 to 4 inches of water. Bring to a boil and cook uncovered at a rolling boil for 20 minutes, or until tender. Cooked farro should be firm and chewy but not hard. Drain and place in a large bowl.

Drain marinated vegetables. Place on a hot grill that has been lightly oiled. Grill vegetables for 5 to 7 minutes per side on medium-high heat, or until tender and lightly charred. Chop vegetables into 1-inch pieces. Add to the bowl with the cooked farro, then add dressing and fresh herbs and toss until well coated. Sprinkle with feta cheese, if desired.

(Susan Russo is a freelance food writer in San Diego. One for the Table is Amy Ephron's online magazine that specializes in food, politics and love. www.oneforthetable.com.)