If you have any remaining ingredients--figs, lettuce--that you don't want to pack for the return trip, use them here as sides.
Cook farro according to package directions, omitting salt; drain in a colander. Rinse with cold water for 30 seconds; drain. Cool to room temperature.
Combine cooked farro, cucumber, tomatoes, onion, and parsley in a large bowl.
Combine vinaigrette and mascarpone in a bowl, stirring with a whisk. Pour over farro mixture, tossing to combine. Top with almonds.
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