In a large pot, add the farro, enough water to cover by 2-inches, and a generous pinch of salt. Bring to a boil over high heat, then reduce to medium to maintain a rapid simmer. Cook for 20 minutes, or until the farro is cooked through.
Add the broccoli to the pot, cover, and simmer for another 2-3 minutes or until broccoli is tender but not mushy. Drain and transfer to a large bowl, spread it around the bowl to cool for at least 15 minutes.
To the large bowl, add the herbs, cucumbers, pickles, parmesan, olive oil, pickle juice, lemon juice, and salt and toss to combine. Taste and add more salt or acid (pickle or lemon) if it tastes like it needs something.
Serve topped with black pepper, almonds, and more parmesan cheese if you have some. Option to top with a fried egg!