In medium saucepan over high heat, combine water, vegetable stock, farro and 2 teaspoons salt; bring to boil. Reduce heat to medium-low; simmer until farro is done, about 30 minutes. Drain well; transfer to large bowl to cool.

Toss in tomatoes, onion, chives and parsley.

In small bowl, whisk together garlic, vinegar, olive oil, 1/2 teaspoon salt, and pepper. Pour over salad; stir. Serve immediately or store in refrigerator.