Add 3 cups water, rinsed farro, and salt to a medium saucepan.
Bring to a boil, and then reduce to a simmer over medium-low heat.
Cook until farro is tender, about 30 minutes.
Drain the water from the farro and transfer to a large plate, place in the refrigerator to chill.
Add balsamic vinegar and honey to a small saucepan, stir to combine. Bring to a boil and then reduce to a simmer over medium-low heat. Reduce the sauce to about ½ cup and has a maple syrup consistency when cooled, about 15 to 18 minutes. Allow to cool slightly, it will thicken more.
In a large bowl combine the cooled farro, cut tomatoes, mozzarella, arugula, and chopped basil.
Drizzle the salad with olive oil and the balsamic vinegar reduction. Season with salt and pepper to taste. Garnish with more basil leaves if desired.