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In a large pot, combine the farro and 3 cups water. Bring to a boil and then reduce heat and simmer for 30 minutes. Drain excess water, season with salt, and set aside.
While the farro is cooking, heat the olive oil over medium heat in a skillet and add the onion, scallion whites, and a pinch of salt. Cook, stirring, until soft, about 5 minutes, and then add the garlic and cook for 2 more minutes. Pour the mixture into a heat safe bowl and set aside.
Wipe out the skillet and heat it over medium high heat. Grill the lemon, flesh side down, until browned, and set it aside.
Make the dukkah: toast the cumin seeds and coriander seeds until fragrant and then crush in a mortar and pestle. Mix with the chopped almonds, sesame seeds, and a pinch of salt.
In a large bowl, fold together the farro, cherry tomatoes, cucumbers, herbs (reserving some for serving), scallion greens, onion olive oil mixture, the juice from the grilled lemon, a few pinches of crushed red pepper, a bunch of turns of black pepper, the feta, if using, and half of the dukkah. Taste and add more salt if needed.
To serve, top with additional dukkah and herbs as desired. This can be eaten immediately or stored in the fridge and served cold or at room temp.