Cook farro according to package instructions or till al dente. Depending on the type of farro you have, this could take 10-30 minutes. Once done cooking, allow to to cool for 10-15 minutes. (You can do this ahead of time and store it in the fridge.)
In a large salad bowl, combine romaine, fennel, and a spoonful of the chimichurri dressing and toss to combine. Then top the salad with farro, charred corn, tomatoes, herbs, avocado, pistachios, radish, and goat cheese and drizzle on more dressing. Serve immediately.
For extra protein add: grilled chicken, a soft-boiled egg, chickpeas, or a little bacon.