Combine the water and farro in a medium-sized saucepan. Stir in 2 teaspoons of salt and bring the mixture to a boil over high heat. Once boiling, lower the heat to medium-low, cover the saucepan, and allow the farro to simmer gently for approximately 30 minutes or until it is tender. Drain any excess water, then transfer the cooked farro to a large mixing bowl to cool.

Once the farro has cooled slightly, add the chopped tomatoes, sweet onion, snipped chives, and parsley. Gently toss to ensure the ingredients are evenly distributed.

In a separate medium bowl, whisk together the minced garlic, balsamic vinegar, a pinch of salt, freshly ground black pepper, and the olive oil until the vinaigrette is well-emulsified. Pour the vinaigrette over the farro mixture, tossing thoroughly to coat every ingredient with the flavorful dressing.

For optimal flavor, the salad can be refrigerated overnight. Allow it to return to room temperature before serving to fully enjoy its vibrant flavors.