Rinse the farro under running water, drain and place it in a pan. Add 2 1/2 cups of water and 1/2 tsp of salt and bring it to a boil.
Simmer the flame and let the farro cook for about 20 minutes or until it is cooked and the liquid has all been absorbed. If the farro appears a little under-cooked, add a little more water and let it cook further until it reaches the right texture.
Let the Farro cool down to room temperature before we assemble the salad.
In the meantime, chop all the vegetables and have them all ready
To make the Tahini Vinaigrette -
Combine all the ingredients in a bowl or a jar and mix it all together until they are well combined.
The vinaigrette could be used right away or refrigerated until ready to use. Mix well when using it later as the tahini tends to settle down a bit.
To Assemble the Salad -
Combine all the chopped vegetables along with the cooled down farro.
Pour the Tahini Vinaigrette over the salad and mix to combine.
Check for the seasoning and adjust based on your preference.