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.
Add the tomatoes
, chives, and parsley to the farro, and toss to combine.
In a medium bowl, whisk
together the garlic, vinegar, salt, pepper, and olive oil. Add the vinaigrette
to the salad and toss to coat.
The salad can be refrigerated overnight. Bring to room temperature before serving.