Add farro and 3 cups water to a saucepan and bring to a boil. Reduce heat, cover pan and simmer 10 minutes. Drain farro into a colander and rinse under cold water for 1 minute. Add farro and vinaigrette to a medium bowl and stir to combine. Set aside.
Divide butter lettuce among serving bowls and top each with a scoop of farro. Top each bowl with peppers, artichoke halves, olives, mozzarella and salame and serve immediately.