In pot over high heat, bring farro and water to boil. Reduce heat and simmer until tender, about 30 minutes. Drain and rinse thoroughly. Store chilled until ready to use.

To make dressing, use a blender or food processor to combine all ingredients except oil. Once mixture is smooth, slowly stream in oil until creamy and emulsified.

To assemble salad, toss farro, strawberries, almonds and dressing. Add basil and gently toss. Serve chilled or at room temperature.