In a pot, bring water to a boil. Add farro and reduce heat to a simmer. Cook for 25-30 minutes until tender. Drain excess water and let cool.

In a large mixing bowl, combine cherry tomatoes, cucumber, bell pepper, red onion, and parsley.

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

Add the cooled farro to the vegetable mixture. Pour the dressing over the salad and toss to combine. Serve chilled or at room temperature.