Place 1 cup rinsed uncooked farro in a medium pot half full of water and bring to a boil.

Reduce the heat to a simmer and cook the farro until tender with a chewy, al dente bite: 10–20 minutes for pearled farro, 20–30 minutes for semi-pearled, or up to 40 minutes for whole farro.

Drain the cooked farro and spread it in a single layer on a large plate or sheet pan. Let it cool and dry for about 20 minutes to stop steaming and prevent it from becoming mushy.

While the farro cools, make the dressing: in a large mixing bowl whisk together 1 tablespoon extra-virgin olive oil, ½ tablespoon fresh lemon juice, ½ tablespoon fresh thyme leaves, 1 grated garlic clove, ¼ teaspoon Dijon mustard, ½ teaspoon sea salt, and several grinds of freshly ground black pepper.

Add the cooled farro to the bowl with the dressing and toss until evenly coated.

Stir in ½ cup chopped fresh parsley and a pinch of red pepper flakes, if using.

Taste and adjust seasonings as desired, adding more lemon juice, sea salt, or black pepper to taste. Serve.