Rinse the farro under cold water. In a medium pot, combine the farro with 3 cups of water and a pinch of salt. Bring to a boil, then reduce to a simmer for about 25-30 minutes until tender. Drain and set aside.

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add shrimp, seasoned with salt and pepper. Sauté for 3-5 minutes until pink and opaque, then remove from heat to cool slightly.

Chop cherry tomatoes in half, dice cucumber, and finely mince red onion in a large mixing bowl.

In a small bowl, whisk together lemon juice, olive oil, honey, and Dijon mustard. Season with salt and pepper.

In the mixing bowl, add cooked farro and sautéed shrimp. Pour dressing over and toss to combine.

Sprinkle chopped fresh herbs over the salad and gently fold them in.

Serve the salad at room temperature or chilled with extra herbs or lemon wedges.