Preheat the oven or toaster oven to 350°F (175°C).
In a small saucepan, combine the farro and water and bring to a boil over high heat. Reduce the heat to medium-low and simmer until the farro is tender, 20 to 25 minutes. Drain and shake out any excess water.
Scatter the almonds on a rimmed baking sheet and toast until fragrant, about 5 minutes. Transfer to a plate, let cool, and then coarsely chop.
Quarter the radicchio lengthwise into wedges. Brush with olive oil and season with salt. Preheat a grill or grill pan over medium-high heat. Add the radicchio wedges, with 1 cut side facing down, and cook until charred, about 2 minutes. Turn the wedges so the other cut side is face down and cook until charred, another 2 minutes. Transfer to a cutting board and slice the radicchio crosswise.
In a large bowl, whisk together the lemon juice, olive oil, and ricotta salata. Add the farro, radicchio, and most of the almonds and toss to combine. Add salt and pepper and the remaining almonds. Serve immediately.