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Combine the water and farro in a medium sauce pan. Add 2 teaspoons salt. Bring to boil over high heat. Reduce heat to medium-low and simmer until farro is tender, about 30 minutes.
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Drain farro and transfer to a large bowl to cool. {You can run the farro under cool water and drain to help cool more quickly.}
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Add the tomatoes, onions, chives, and parsley to the farro. Toss to combine.
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In a medium bowl, whisk together garlic, vinegar, salt, pepper, and olive oil. Add the vinaigrette to the salad and toss to coat.