1. Cook farro according to package directions, omitting salt; drain in a colander. Rinse with cold water for 30 seconds; drain. Cool to room temperature.
2. Combine cooked farro, cucumber, tomatoes, onion, and parsley in a large bowl.
3. Combine vinaigrette and mascarpone in a bowl, stirring with a whisk. Pour over farro mixture, tossing to combine. Top with almonds.