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Combine the farro and water in a medium saucepan. Add salt. Bring to a boil over high heat. Reduce the heat to medium-low, cover, and simmer until the farro is tender, about 30-40 minutes. Drain well, and then transfer to a large bowl to cool.
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Add the thyme to the farro, and toss to combine.
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In a medium bowl, whisk together the vinegar, pepper, and olive oil. Salt to taste. Add the vinaigrette to the farro and toss to coat.
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The salad can be refrigerated overnight. Bring to room temperature before serving.