In a large pot, bring 3 cups of water to a boil. Add the farro and a pinch of salt. Reduce heat to low, cover, and simmer for about 25 minutes or until tender.

Drain any excess water and let the farro cool.

In a mixing bowl, combine the cooled farro, cherry tomatoes, cucumber, parsley, and red onion.

In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper until well combined.

Pour the dressing over the salad and toss gently to combine. Adjust seasoning if necessary. Serve chilled or at room temperature.