Place the farro, 4 cups of water, and 1/2 tsp. salt in a medium sauce pan and bring to a boil. Reduce heat and simmer the farro until tender (it will still be chewy) about 45 minutes. Keep an eye on the pot – it may be necessary to add a little more water during the cooking time.
Drain and rinse the farro. Set aside.
De-stem the kale (removing all of the tough vein that runs down the middle). Chop the kale into 1″ squares.
Bring a large pot of water to a boil. Add the kale and blanch for 10 to 20 seconds to soften it slightly. Do not cook the kale.
Drain and rinse the kale to cool it completely.
Peel the carrots and cucumber, slice them lengthwise, then cut at an angle into medium sized pieces.
Cut the tomato into medium sized pieces.
Coarsely chop the dill and basil.
In a large bowl, combine the farro, kale, carrots, cucumber, tomato, dill and basil. Stir together the lemon juice, olive oil, and garlic, then toss the dressing into the salad.
Season with salt and pepper to taste.