In a medium pot, combine the farro and the water with a large pinch of salt. Bring to a boil and then lower heat and simmer, covered, for 13-15 minutes or until the water has evaporated and the farro is tender. Remove from heat and let rest, covered, for 5 minutes.
In a large bowl, toss together the cooked farro with the cherry tomatoes and mozzarella.
To make the dressing, in the bowl of a food processor, combine the garlic and basil. Pulse until minced, scraping the sides of the bowl as needed. Add in the olive oil, parmesan cheese, champagne vinegar, and red pepper flakes. Pulse again until combined and smooth. Season to taste with salt.
Toss the dressing with the farro salad. Serve topped with toasted pine nuts.
If you can't find the small fresh mozzarella balls (sometimes called bocconcini or ciliegine) you can always use a large fresh mozzarella ball and cut it into smaller chunks.