Boil the farro in salted water until "al dente", for about 15 to 20 minutes, according to the instructions on the package.
Drain the farro and let it cool.
Wash, pat dry and cut the cherry tomatoes in half. Drain the mozzarella, pat dry and cut it in half. Wash, clean and dice the green onion.
In a bowl add the cool farro, tomatoes, mozzarella, green onions and kalamata olives.
Add the olive oil, a pinch of salt and pepper and toss gently. At the end add the fresh basil by tearing up a few leaves with your hands.
Enjoy!