Whisk together the oil, vinegar, salt and pepper. Pour the dressing over the farro and tomatoes and gently toss. Add the arugula and basil and gently toss again until well combined. Serve at room temperature.
More about farro:
Farro is called emmer in some parts of the world. It’s popular today (and really for a long time!) in Mediterranean, Ethiopian or Middle Eastern cuisine. Again, farro is rich in fiber and protein, which not only makes it great for vegetarians, but also people cooking on a budget. It is not gluten free, but some people who are gluten free can eat unprocessed wheat grains (like farro and barley) without issue, but it’s up to each individual to determine that.