Place farro in small pot and cover with water. Bring to boil, reduce to simmer and cook until softened, but still slightly chewy. Drain and set aside.
Place all ingredients for salad into a large bowl. Top with cooked farro.
Whisk all ingredients for dressing together in a small bowl to emulsify. Drizzle over salad and toss. Serve immediately, or store in refrigerator until ready to serve.