Cook farro according to package directions and cool completely.
In a small mason jar, add olive oil, red wine vinegar, garlic, shallot, salt, and pepper. Shake until well combined. Alternately, you can do this step in a small bowl and whisk it all together. I just find doing it in the mason jar is easier.
Pour dressing over cooled farro and stir to combine.
Add diced cucumber, cherry tomatoes, feta cheese, and parsley, and stir to toss.
Serve and enjoy!
Store leftovers in the refrigerator.