Rinse the pearled farro under cold water until water runs clear. In a medium saucepan, combine rinsed farro, 3 cups water or vegetable broth, and 1/2 tsp kosher salt. Bring to a boil over high heat, then reduce to a simmer. Cover and cook for 15–20 minutes, or until tender but slightly chewy. If liquid is absorbed before farro is tender, add a splash more water and continue cooking 2–3 minutes. Drain any excess liquid and transfer farro to a large bowl to cool slightly (about 10 minutes).

Fluff and season

Fluff the warm farro with a fork to separate grains and let it cool to near room temperature before tossing with delicate greens to avoid wilting them.

Vegetables & Fruit

While the farro cooks, prepare the vegetables: thinly slice or dice the cucumber so you have about 1/2 cup, dice the red bell pepper into 1/2-inch pieces, thinly slice the green parts of the scallions to make 1/4 cup, pit and chop the Medjool dates into roughly 1/2-inch pieces, and roughly chop the parsley. Place the arugula or mixed greens in a large mixing bowl. Once farro has cooled slightly, add the farro to the bowl with greens along with cucumber, bell pepper, scallions, dates, and parsley.

Tahini Vinaigrette

Make dressing

In a small bowl or jar, whisk together 3 tbsp tahini, 2 tbsp olive oil, 2 tbsp fresh lemon juice, 1 tsp red wine vinegar, 1 tsp maple syrup (or honey), 1 minced garlic clove, 1/4 tsp ground cumin, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Add 1–2 tbsp warm water, whisking until the dressing becomes a smooth, pourable consistency. Taste and adjust: add more lemon for brightness, more maple syrup for sweetness, or a pinch more salt if needed.

If dressing is too thick, thin with additional warm water (1 tsp at a time) until it coats but does not pool.

Assemble & Finish

Pour about three-quarters of the tahini vinaigrette over the farro mixture and toss gently to combine. Start with less dressing and add more if needed — you want the salad coated but not soggy.

Taste and adjust seasoning with additional salt, pepper, or lemon juice. Fold in toasted nuts and crumbled feta or goat cheese if using. Sprinkle lemon zest over the top for extra brightness.

Transfer to a serving bowl or platter. Garnish with a few whole chopped dates or extra parsley if desired. Serve at room temperature or chilled.

Leftovers: store dressing separately if possible. The salad will keep in an airtight container in the refrigerator for up to 3 days; add a splash of lemon or extra dressing before serving if it dries out.