Adapted from the Jennifer Perillo's recipe - I have altered it based on my preferences: more balsamic over red wine vinegar, adding the dressing when the farro is just slightly cooled to infuse the grains with the dressing. I use this method when making potato salad (no mayo, please) too. She recommends letting the farro mixture cool completely before adding the mozzarella so it will not melt.
1-Add farro, one onion half, garlic, handful of parsley and salt along with 2 3/4 cups water to a 2 qt pot.
Bring to boil, cover and reduce to a simmer and cook for 10 minutes.
Turn off the burner and let sit, covered for about 5 minutes
Discard the onion, garlic and any large pieces of the parsley from the farro mixture.
2- Whisk together the oil, vinegars and honey for the dressing. Finely chop the remaining onion half. Add onion, farro, olives, tomatoes, remaining parsley and basil to a deep bowl.
3- Pour the dressing over the farro ingredients - when just cooled - and stir well to combine.
4. Add mozzarella. Season with salt and pepper if desired. Can be stored in the fridge for one day or eaten immediately.
Alternatives/additions: goat cheese for mozzarella, diced cooked chicken, petit peas (fresh is best), blueberries (from Maine), chopped walnuts.