Cook the Farro: Rinse the farro under cool water. In a medium saucepan, bring 2 cups of water or broth to a boil. Add the farro, reduce heat to a simmer, and cook for about 25–30 minutes, until tender but still slightly chewy. Drain any excess water and let it cool slightly.

Roast the Tomatoes: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Toss the halved cherry tomatoes with 2 tablespoons olive oil, salt, and pepper. Spread them evenly on the baking sheet, cut side up. Roast for 20–25 minutes, until the tomatoes are soft and slightly caramelized. Let them cool for 5 minutes.

Make the Dressing: In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, minced garlic, honey (if using), and salt and pepper until emulsified. Taste and adjust seasoning as needed.

Assemble the Salad: In a large mixing bowl, combine the cooked farro, roasted tomatoes, chopped red onion, and torn basil. Pour the dressing over the salad and toss gently to coat everything evenly.

Add Optional Toppings: Sprinkle with feta cheese and toasted pine nuts for added texture and flavor.