Cook the farro: Fill a medium pot half full of water with 1 tsp of salt and bring to a boil. Add farro, then reduce the heat and simmer until the farro is tender and chewy, about 30 minutes. Drain excess water. (1 cup uncooked yields about 3 cups cooked.)
For the dressing: Add olive oil, red wine vinegar, honey, salt and pepper to a small mason jar. Shake to combine.
Dice red onion and place in a bowl. Add 1 tbsp of red wine vinegar to macerate for 15 minutes.
Wash kale, remove stems and chop leaves.
Halve tomatoes and place in a bowl. Sprinkle a pinch on salt on them.
In a large bowl, pour half the dressing over the kale, and massage for 2-4 minutes
Add in tomatoes, onions, chopped parsley, farro and rest of the dressing.
Toss well and serve!