Cook the farro: In a medium saucepan, combine the farro and water (or vegetable broth). Bring to a boil, then reduce the heat to low, cover, and simmer for 25-30 minutes, or until the farro is tender but still chewy. Drain any excess liquid and set the farro aside to cool slightly.

1. Prepare the vegetables: Slice the cherry tomatoes in half, dice the cucumber, and thinly slice the red onion. If using nuts or seeds, toast them in a dry skillet over medium heat for 2-3 minutes, until fragrant, and set aside.
2. Make the dressing: In a small bowl or jar, whisk together the olive oil, lemon juice, Dijon mustard, honey (or maple syrup), salt, and pepper until well combined.
3. Assemble the salad: In a large bowl, combine the cooked farro, cherry tomatoes, cucumber, red onion, crumbled cheese (if using), and fresh herbs. Add the toasted nuts or seeds (if using) for crunch.
4. Dress the salad: Drizzle the dressing over the salad and toss gently to combine, ensuring the farro and vegetables are evenly coated.
5. Serve: Serve immediately as a side dish or light main course. This salad can also be chilled in the refrigerator for 30 minutes for a refreshing, cold option.