Farro Salad with Smoked Garlic & Tomato Dressing

First up prep the farro by rinsing it in cold water a few times. Mix 1 cup dry farro with 2 cups of water. Bring to a simmer and continue to cook for 25-30 minutes till the water has absorbed and the farro is tender but still chewy. Set aside to cool. Preheat your grill to 275F. Take 2 pints of cherry tomatoes and slice them in half. Spread out onto a sheet pan & Generously season with dried sweet basil, organic garlic salt and freshly cracked black pepper. Roast until the tomatoes are woodfired & softened about 45 minutes. Take 3-4 whole zucchini and slice lengthwise and season with onion salt & pepper. Grill for 20-30 minutes until softened. Chill zucchini and tomatoes. In a food processor, pour in half the roasted tomatoes (1 pint), 3/4 cup olive oil, 5 tbsp apple cider vinegar, 2 tbsp honey Dijon mustard, 2tsp dried thyme, 2 tsp dried basil, and 2 whole bulbs smoked garlic. Pulse until emulsified then season with salt and pepper. Toss farro with dressing, top with sliced grilled zucchini, the remaining roasted tomatoes (1 pint), and sprinkle on feta. Add in fresh spinach, arugula or cooked broccolini for more nutrients. Serve cold or room temperature with any protein or on its own.