Fill a medium-sized pot with generously salted water and bring it to a boil. Add the farro and let it simmer until it becomes tender. This will typically take between 15 to 25 minutes, though certain varieties may require up to an hour. If needed, add more water to maintain the level while it cooks.

Once the farro is cooked, drain it and transfer it to a large bowl while still warm. Mix in 2 teaspoons of sherry vinegar and ½ teaspoon of fine sea salt, stirring well. Allow the farro to cool to room temperature, which will take about 20 minutes. Alternatively, prepare the farro up to 8 hours in advance and keep it at room temperature.

In a separate bowl, sprinkle the halved cherry tomatoes with the remaining ½ teaspoon of sea salt. Add the tomatoes to the cooled farro, along with the smoked mozzarella cubes, torn mint leaves, and olive oil. Season generously with freshly ground black pepper. Taste the salad and adjust the seasoning by adding more vinegar, salt, or even a squeeze of fresh lemon juice to brighten the flavors.

Serve immediately, or chill in the refrigerator for up to 4 hours to allow the flavors to meld. Just before serving, drizzle with extra olive oil if desired.