Preheat oven to 350°F. Line a baking sheet with aluminum foil. In a large bowl, toss the cubed bread with olive oil, salt, and pepper. Do the same with the cherry tomatoes. On one side of the baking sheet, place the cubes of bread, and on the other side, add the cherry tomatoes. Roast the bread and tomatoes for 25 minutes, keeping an eye on them to make sure the bread doesn’t burn. Once the croutons and tomatoes cool, add all ingredients (cooked farro, roasted bread and tomatoes, diced bell pepper, diced mozzarella, diced Kalamata olives, pesto, and lemon juice) to a bowl and toss.
