In a large pot, bring water to a boil. Add the rinsed farro and reduce to a simmer. Cook for about 25-30 minutes until tender.

While the farro is cooking, chop the cherry tomatoes, cucumber, bell pepper, red onion, and parsley.

In a mixing bowl, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, salt, and black pepper.

Once the farro is cooked, drain any excess water and let it cool slightly. In a large bowl, combine farro, chopped vegetables, and dressing. Toss to combine.

Serve the salad chilled or at room temperature. Garnish with additional parsley if desired.