Combine the farro and broth in a pot. Bring to a boil, then reduce to a simmer and cover.
Cook for 15-20 minutes until al dente; we want it to absorb more juices without getting soggy. Drain any excess broth and let cool.
While the farro cooks, sauté the bell pepper and shallot in olive oil until softened.
In a large bowl, fold together the cooked farro, bell pepper, shallot, tomato, and cilantro.
Whisk together mayonnaise, lemon juice, and salt & pepper. Drizzle over salad and toss to coat.
Let sit for at least 30 minutes before serving so the farro absorbs all those good flavors. Serve at room temp.