Bring water and salt to a boil in a medium pot. Add farro, reduce heat to medium-low, and simmer 25-30 minutes until tender but still chewy.
1.5 cups farro, 6 cups water, 1 tsp salt
Drain farro through a colander and spread it on a sheet pan to cool and dry for 5 minutes.
1.5 cups farro
Halve cherry tomatoes and place in a large mixing bowl. Thinly slice red onion and soak in ice water for 10 minutes, then drain and pat dry. Mince garlic and tear basil leaves by hand.
2 cups cherry tomatoes, 0.5 red onion, 2 cloves garlic, 1 cup fresh basil leaves
Add cooled farro, drained onion, and garlic to the bowl with tomatoes. Toss gently to mix without crushing the tomatoes.
1.5 cups farro, 0.5 red onion, 2 cloves garlic, 2 cups cherry tomatoes
Drizzle olive oil over the salad and toss. Add lemon juice or red wine vinegar, salt, and black pepper, then toss again until well combined.
0.25 cup extra virgin olive oil, 2 tbsp lemon juice, 0.5 tsp salt, 0.25 tsp black pepper
Add torn basil leaves and toss once more. Cover and refrigerate for 30 minutes to let flavors meld before serving. Taste and adjust seasoning if needed.
1 cup fresh basil leaves
