Fill a medium saucepan half full with water and salt to taste. Bring this to a boil along with the bay leaves.
Once boiling, add one cup of rinsed farro, reduce the heat, and simmer until tender. The cook time will vary from 15-40 minutes depending on the type of farro you have, so follow the directions on the package.
While the farro is cooking, sauté the diced cremini mushrooms, salted and peppered to taste, in one tablespoon of olive oil on medium high heat until they are soft and lightly browned. Set aside.
Once the farro is tender, drain it, remove the bay leaves, and transfer to a large bowl.
Whisk together the dressing ingredients.
To the cooled, cooked farro, add the sautéed mushrooms, cherry tomatoes, cucumbers, mint leaves, scallions, and the dressing. Toss to combine.