Cook the farro per instructions in salted boiling water.
Drain and set aside to cool completely.
Make the red wine vinaigrette by combining the olive oil, red wine vinegar, Dijon mustard, shallot, garlic, sugar, sea salt, and freshly cracked pepper together in a bowl; whisk until well combined. Set aside. Make the salad by combining the baby kale, baby spinach, cucumbers, kalamata olives, tomatoes, bell pepper, toasted pine nuts, and 1/4 cup (more or less to taste) cooled farro together in a large bowl.
Drizzle with the well-whisked vinaigrette, to taste. Toss to coat evenly.
Place into serving bowls then top with feta crumbles and extra freshly cracked black pepper, to taste.
Serve immediately. Enjoy.