First, boil the Farro in salted water according to the packaging instructions. If the cooking time is 1.5/2 hours, you can opt to cook it in the pressure cooker with 3-4 cups of water at max pressure for 40 minutes (no pre-soaking required).
Cut the bell peppers, zucchini, and eggplant in slices about ¼ inch thick (½ cm), then lightly brush them with olive oil and season with salt and pepper.
Grill the vegetables on a cast iron grill pan or barbecue, then transfer them to a plate to cool down.
Chop the grilled vegetables into smaller chunks and set aside.
In a large bowl, add the quartered cherry tomatoes and season them with olive oil, and salt.
Add the cooked and drained Farro to the bowl, and the grilled vegetables. Season again to taste with olive oil and salt. Mix well with a spoon.
Add the mini mozzarella balls and fresh basil leaves. Give it another stir and serve room temperature or cold.
You can prepare this recipe the day before and store in the fridge, covering the bowl with wrap or foil. Take it out of the fridge about 1 hour before serving if you prefer it room temperature.Leftovers can be store in an airtight container in the fridge for up to 5 days. Freezing is not recommended.