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We prefer the flavor and texture of whole-grain farro in this recipe. Pearled farro can be used, but cooking times vary, so start checking for doneness after 10 minutes. Do not use quick-cooking farro.
Bring 2 quarts water to boil in large saucepan. Add asparagus, snap peas, and 1 tablespoon salt. Cook until vegetables are crisp-tender, 2 to 3 minutes. Using slotted spoon, transfer vegetables to rimmed baking sheet and let cool to room temperature.
Meanwhile, bring water back to boil. Add farro, return to boil, reduce heat, and simmer until grains are tender with slight chew, 15 to 20 minutes. Drain well and let cool to room temperature. (Farro can be refrigerated for up to 5 days.)
Whisk oil, lemon juice, shallot, mustard, pepper, and remaining ¼ teaspoon salt together in large bowl. Add cooled vegetables, farro, tomatoes, dill, and ¼ cup feta to dressing and toss to combine. Season with salt and pepper to taste and transfer to serving bowl. Sprinkle salad with remaining ¼ cup feta and serve.