Rinse the farro under cold water. In a large pot, combine farro and water. Bring to a boil, then reduce heat and simmer for 25-30 minutes until tender. Drain any excess water.

While the farro is cooking, chop the cherry tomatoes, cucumber, bell pepper, red onion, and parsley. Set aside in a mixing bowl.

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

Once the farro is cooked and cooled slightly, add it to the bowl with the vegetables. Pour the dressing over the salad and toss to combine. Serve chilled or at room temperature.