Cook farro in boiling salted water until it’s just the right consistency: soft and chewy at the same time.
Follow cooking times on package instructions.
Cut the tomatoes into bite-sized cubes.
Cube the Gorgonzola cheese.
Wash the arugula, pat dry and set aside.
Place the tomatoes, Gorgonzola cheese and arugula into a serving bowl large enough to hold the farro.
When the farro is cooked, drain but reserve the cooking water.
Toss the cooked farro immediately into the other ingredients until the arugula wilts and the cheese melts.
Add reserved cooking water by the ladleful, just enough so that the farro is creamy.