Place farro in a saucepan, stir in boiling water and salt. Cook farro over a medium heat for 5 minutes, stirring occasionally. Remove from heat, cover with a lid and allow to absorb all the water (it will take approximately 5 minutes). Strain and rinse under cold water. Drain well.
Place farro in a large bowl and toss together with the grilled vegetables, parsley, lemon zest and juice and diced tomato.
Combine Leggo’s Tomato paste, oil, vinegar and garlic. Season to taste. Toss the dressing through the salad and serve garnished with basil leaves.