Fill a large saucepan about ⅔ full with water and bring it to a boil. Fill a medium bowl with ice and water and set aside. Add the cut green beans to the boiling water and cook for 4 minutes or until the beans are crisp-tender. Transfer the beans with a spider or slotted spoon to the ice water to immediately stop the cooking. Set aside.
Add the farro to the water the beans were in and cook according to the time on the package directions. When farro is cooked, transfer the farro to a fine mesh sieve and drain all the water from the grains. Place the farro back into the same pan they were cooked in and set aside with the lid off to cool.
Drain the green beans and blot them dry with a paper towel.
Transfer to a large bowl. Add the cooled farro, red onion, carrots, garbanzo beans, chopped tomato, sun-dried tomatoes, kalamata olives, capers and mozzarella. Toss well to combine.
For Dressing:
Combine all ingredients but the parsley in a small bowl or glass measuring cup. Whisk until the dressing is emulsified. Stir in the chopped parsley. Pour the dressing over the salad and toss well until fully dressed. Taste for seasoning and adjust as necessary.
Notes
*Make sure farro is at room temperature before mixing it with the vegetables, you don't want to wilt the veggies. **If you are making the salad ahead, wait until you're ready to serve before adding the herbs. This will keep them bright and fresh. Salad keeps well in the fridge for up to 3 days. I usually add a squeeze of lemon juice before serving just to amplify the citrus notes.