Place the farro in a medium saucepan and cover with cold water. Let soak for 25 minutes. Drain and return to the pan. Cover with salted water and bring to a boil. Reduce the heat and let simmer, partially covered, for 15 minutes, or until al dente. (Take a taste – it should be slightly chewy, not mushy!) Drain. Pour the cooked farro on a paper-towel-lined sheet tray and let cool completely.
Meanwhile, peel the watermelon radish (removing the tough ends) and cut in half. Using a hand guard, thinly slice the radishes with a mandoline. (If you don’t have a mandoline, you can use a very sharp knife – you want the radishes to be paper-thin.)
In a small bowl, whisk together the lemon juice and the olive oil. Season with salt and pepper.
Pour the cooled farro into a large bowl and season with salt and pepper. Add the chopped mint and basil, and 1/3 of the vinaigrette; toss to combine. Let sit for 5-10 minutes.
Add the arugula, snap peas, and watermelon radish, along with the remaining vinaigrette, to the farro mixture, and toss to combine. Taste the salad – season as desired, with salt and pepper, or another squeeze of lemon, or a drizzle of olive oil. Trust your taste buds! Top with crumbled feta and serve immediately.
SERVE WITH: Honey-Dijon Roasted Salmon or Lemon & Garlic Roasted Chicken.
MAKE AHEAD: You can make the farro a day or two ahead. Prep the radishes and the snap peas the morning of, and wrap in moist paper towels and place in a Ziplock bag.