In a medium bowl, whisk together the lemon zest, lemon juice, honey, minced garlic, and a pinch of red pepper flakes for about 30 seconds until combined. Gradually drizzle in the olive oil while continuously whisking until the vinaigrette is emulsified and creamy. Stir in the diced sun-dried tomatoes, chopped parsley, and oregano, then season with salt to taste.

Bring a pot of salted water to a rolling boil over medium-high heat. Add the farro and reduce the heat to low, allowing it to simmer gently for about 25 minutes or until tender but still chewy. Once the farro is cooked, drain it thoroughly and spread it in a single layer on a parchment-lined baking sheet to cool for about 10 minutes.

In a skillet over medium heat, warm a tablespoon of olive oil. Once hot, add the walnuts and toast them for 3-4 minutes until golden and fragrant, stirring occasionally to prevent burning. Remove the walnuts from the skillet and set them aside. In the same skillet, add the diced fennel and sauté for about 8 minutes until softened, seasoning with a pinch of salt to enhance its flavor.

In a large mixing bowl, combine the cooled farro, toasted walnuts, sautéed fennel, and fresh arugula. Gently fold in the mozzarella balls, olives, artichoke hearts, sopressata, and pepperoncini, ensuring all ingredients are evenly distributed. Drizzle half of the prepared sun-dried tomato vinaigrette over the salad and toss gently to combine all flavors. Transfer the salad to a serving dish and finish with the remaining vinaigrette and a sprinkle of fresh herbs for an inviting presentation.