1
Place the farro in a small saucepan with a big pinch of salt and cover with water by 1 inch. Bring to a simmer, reduce heat to medium-low, cover, and simmer until the grains are tender, about 40 minutes. Drain the farro and return to the saucepan. Toss with olive oil.
2
Make the dressing by combining all of the ingredients except the oil in a bowl with a whisk. Continue whisking while you drizzle in the oil until emulsified. Adjust seasoning with salt and pepper.
3
Toss together the cooked farro, arugula, tomatoes and dressing in a bowl. Divide between plates and top with burrata and herbs.