In a large pot, bring 2 cups of water to a boil. Add the rinsed farro and reduce to a simmer. Cook for about 25-30 minutes until tender. Drain any excess water and let cool.

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

In a large mixing bowl, combine the cooked farro, cherry tomatoes, cucumber, bell pepper, red onion, and parsley. Pour the dressing over the salad and toss gently to combine.

Serve immediately or refrigerate for 30 minutes to allow flavors to meld. Enjoy!