Bring broth or water and a pinch of salt to a rolling boil, stir in farro, then reduce heat and simmer 20–25 minutes until tender but still pleasantly chewy.

Drain cooked farro in a fine-mesh strainer, rinse under cold water for 1–2 minutes, shake off excess moisture, and let grains cool completely until fluffy.

In a small bowl or jar, whisk together extra virgin olive oil, fresh lemon juice, minced garlic, Dijon mustard, and honey until a smooth, bright emulsion forms.

Taste the dressing, then season with salt and freshly ground black pepper, adjusting amounts to perfectly balance brightness and sweetness.

In a large bowl, combine cooled farro with chopped cucumbers, halved cherry tomatoes, thinly sliced red onion, crumbled feta, and finely chopped parsley (plus mint if using).

Pour the dressing over the salad, then gently toss everything until evenly coated. Cover and refrigerate for at least 10 minutes to let flavors meld fully.