Rinse 1 cup of farro under cold water and combine it with 3 cups of water or broth in a pot. Bring to a boil, then reduce heat and cover. Let it simmer for about 30 minutes until tender yet chewy.

While the farro cooks, dice the cucumber and slice the red onion. Soak the onion in cold water to mellow its flavor if desired.

In a large mixing bowl, combine the cooked farro, diced cucumber, soaked red onion, pomegranate seeds, crumbled feta cheese, and your choice of fresh parsley or mint.

In a small bowl, whisk together olive oil and lemon juice. Season with salt and pepper, then set aside.

Drizzle the dressing over the salad mixture and toss everything together until well coated.

Transfer the salad to serving plates or a large bowl. Garnish with extra pomegranate seeds. Chill for enhanced flavors.