Cook the farro: In a medium saucepan, combine rinsed farro, 3 cups water, and 1 teaspoon salt. Bring to a boil over high heat, then reduce heat to low, cover, and simmer until tender but still chewy, about 25-30 minutes. Drain any excess water through a fine-mesh strainer. Spread farro on a large baking sheet to cool completely, about 10 minutes. Fluff with a fork once cool.

Meanwhile, prep vegetables: Seed the cucumber by halving lengthwise and running a small spoon down the center to remove the seeds. Dice into 1/2-inch pieces. Halve cherry tomatoes. Thinly slice red onion. Chop parsley and mint.

Make the dressing: In a small bowl or jar, whisk together olive oil, lemon juice, minced garlic, 1/4 teaspoon salt, and black pepper.

Assemble salad: In a large mixing bowl, combine cooled farro, cucumber, tomatoes, red onion, parsley, and mint. Pour dressing over and toss gently to combine.

If using, add feta and pine nuts just before serving to keep them from softening. Taste and add more salt or lemon if needed.

Serve at room temperature or chilled. Salad keeps in the fridge for up to 4 days.