In a large pot, bring broth to a boil.

Add farro, bring back to a boil, then reduce heat, cover, and simmer until tender, 20–25 minutes, until all liquid is absorbed and farro is tender. Set aside.

Remove stems from parsley, basil, and thyme. Chop herb leaves.

In a small bowl, combine chopped herbs, garlic, oil, vinegar, salt, and pepper.

Add herb mixture to cooked farro and mix well. Sprinkle with Parmesan, if using, and serve warm.