Step 1

Combine the water and farro in a medium saucepan. Add 2 teaspoons of salt. Bring to a boil over high heat. Reduce the heat to medium-low, cover, and simmer until the farro is tender, about 30 minutes. Drain well, and then transfer to a large bowl to cool.

Step 2

Add the tomatoes, onion, chives, and parsley to the farro, and toss to combine.

Step 3

In a medium bowl, whisk together the garlic, vinegar, salt, pepper, and olive oil. Add the vinaigrette to the salad and toss to coat.

Step 4

The salad can be refrigerated overnight. Bring to room temperature before serving.