Rinse farro under cold water, combine with water or broth in a pot, bring to a boil, then simmer for about 30 minutes.

Dice cucumber and thinly slice red onion; soak onion in cold water if desired.

In a mixing bowl, combine cooked farro, cucumber, soaked onion, pomegranate seeds, crumbled feta, and parsley or mint.

In a small bowl, whisk olive oil and lemon juice, season with salt and pepper.

Pour dressing over the salad mixture and toss to combine.

Transfer to serving plates and sprinkle with extra pomegranate seeds; optionally chill before serving.