Rinse the pearled farro under cold water and transfer to a medium pot with 4 cups of water or vegetable broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes until tender.

While the farro cooks, prepare the vegetables and herbs: dice the cucumber, halve the tomatoes, mince the onion, and chop the parsley and mint.

In a small bowl, whisk together the olive oil, lemon juice, and minced garlic. Season with salt and pepper.

Once the farro is cooked, drain any excess liquid and spread it on a baking sheet to cool for 5 minutes. Transfer to a large bowl and add half of the dressing.

Add the cucumber, tomatoes, onion, parsley, and mint to the bowl. Toss gently to combine and pour the remaining dressing over the salad. Fold in the feta cheese and serve.