In a medium pot, bring 3 cups of water to a boil. Add the rinsed farro and a pinch of salt. Reduce heat to low, cover, and simmer for 25-30 minutes until tender. Drain any excess water.

While the farro is cooking, chop the cherry tomatoes, cucumber, bell pepper, and spinach. Place them in a large bowl.

In a small bowl, whisk together olive oil, lemon juice, honey, salt, and black pepper until well combined.

Once the farro is cooked and slightly cooled, add it to the bowl with the vegetables. Pour the dressing over the mixture and toss to combine. Top with feta cheese and parsley if desired.