Combine farro, water, and ¼ teaspoon salt in a medium pot. Bring to a boil over high heat, then reduce to a gentle simmer over medium-low heat. Cover and simmer until the farro is tender but chewy, about 15 to 20 minutes. Drain off excess water if needed.Note: If the farro you're using has different preparation instructions on the package, follow those instead.
Meanwhile, make the vinaigrette. Grate one entire tomato into pulp, except for the core, using the small holes on a box grater. Dice the other tomato into ½ inch pieces.
Measure out 3 tablespoons of grated tomato. In a small bowl or mason jar, whisk together the grated tomato with the balsamic vinegar, lemon juice, olive oil, Dijon mustard, and remaining ¼ teaspoon of salt. Adjust seasonings to taste.
In a large bowl, toss the cooked farro with the vinaigrette. Add in the diced tomato, corn kernels, cucumber, diced shallot, feta, parsley, and freshly ground black pepper to taste. Toss to combine.
Serve the salad as-is, or cover and refrigerate for at least an hour to serve as a chilled salad. Enjoy!
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Notes
Pearled farro: This cooks more quickly than regular farro. Many packages do not denote pearled vs. regular farro, but you can confirm the type of farro by checking the cook time on the package. Pearled farro takes 15 to 20 minutes, whereas un-pearled takes up to 40 minutes. This salad does work with regular farro, it just takes a little longer to make.
Tomatoes: Feel free to use any kind of slicing tomato for the vinaigrette. Cherry tomatoes or grape tomatoes can be added to the salad instead of a vine tomato.
Leftovers are best within 3 to 4 days. The farro and balsamic vinaigrette can be prepared up to 24 hours in advance and refrigerated until ready to use. The salad can also be prepared 24 hours in advance, but note that the farro absorbs some of the vinaigrette as it chills.