Rinse farro thoroughly in a fine-mesh strainer under cold running water.

Combine farro, water, and salt in a medium saucepan and bring to a rolling boil over high heat.

Reduce heat to low, cover, and simmer for 15 to 20 minutes until the grains are tender but still chewy.

Drain any excess liquid and spread the farro on a baking sheet to cool to room temperature.

In a large mixing bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, and black pepper to create the dressing.

Add the cooled farro, cucumber, tomatoes, red onion, parsley, and feta cheese to the bowl.

Toss all ingredients until evenly coated with the dressing and serve immediately.