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.
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.
Toss together the cooked farro, arugula, tomatoes and dressing in a bowl. Divide between plates and top with burrata and herbs.