Bring 3 cups of water to a boil with tsp. salt. Add the farro and reduce heat to a simmer. Simmer for about 15 minutes, or until the farro is tender, yet still has a bite. Drain in a colander.
While the farro is cooking, sauté the tomatoes with a touch of olive oil over medium heat for 5 minutes. Add the sliced shallots and sauté for another 5 minutes, or until tomatoes are softened, making sure not to burn the shallots. Set aside in a bowl.
In the same pan, sauté the kale with salt and pepper and a little more olive oil for 3-5 minutes until softened but still has a bite.
Whisk the red wine vinegar, mustard, honey, and olive oil in a small bowl. Season with salt and pepper and add the basil.
Mix the vinaigrette with the farro and top with the sautéed tomatoes, kale, and add the diced feta. Add a squeeze of lemon and black pepper. Serve warm or cold.