Cook the farro per the directions on the package and set aside. Farro doubles in size when cooked so you will need 1/2 cup dried farro to get the 1 cup of cooked farro needed for this dish.

Cut the zucchini lengthwise into half, cut each half into half again so you have 4 long quarters. Combine with 2 tablespoons of olive oil and season with a little salt.
Pour 1 tablespoon of olive oil onto the corn and rub it into the corn using your hands.
Heat your bbq or grill pan. Once the surface is nice and hot add the zucchini and corn once each side is nicely grilled, turning and repeat on each side. Once nicely grilled remove from the heat and set aside too cool. When everything is cool enough to handle cut the zucchini into bite sized pieces and using a sharp knife remove the corn from the cob. Set aside.

Meanwhile in a small bowl combine the garlic, oregano, Dijon mustard, red wine vinegar and olive oil. Using a whisk combine to make your dressing.

Add the farro, zucchini and corn to a serving bowl. Spoon half your dressing onto the ingredients and toss to combine. Add the feta, olives and Peperoncini’s. Add the remaining dressing and serve.