Cucumber, Melon and Farro Salad with Feta

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Kosher salt and freshly ground black pepper

1 3/4 cups farro

3 cups thinly sliced cucumber half-moons (from 2 medium cucumbers)

2 cups cubed cantaloupe (1-inch cubes; from 1 small melon)

2 cups cherry tomatoes, halved

1/3 cup olive oil

1/4 cup red wine vinegar

2 tablespoons minced shallots

2 teaspoons finely chopped chives

1 cup crumbled feta

1/3 cup fresh mint, cut into chiffonade