In a pot, combine farro and water. Bring to a boil, then reduce heat and simmer for about 30 minutes until tender. Drain any excess water.

While the farro is cooking, prepare the vegetables: chop the cherry tomatoes, cucumber, bell pepper, and red onion. Chop the parsley and set aside.

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

In a large bowl, combine the cooked farro, prepared vegetables, and dressing. Toss gently to combine. Adjust seasoning if necessary.

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