Follow the package directions to cook the farro. The brand I buy calls for 1 cup farro and 2 1/2 cups water. Bring to a simmer and cook until tender, about 15 minutes. Season with a drizzle of olive oil and a pinch of salt.
In a saute pan, heat 1 tsp olive oil and cook and crumble the Italian sausage. Transfer to a separate bowl. In the same pan, heat an additional teaspoon of olive oil and saute the zucchini and onion until nicely caramelized and softened.
To make the dressing, simply whisk together all the ingredients in a medium bowl. Season with salt and pepper. If you want a tangier dressing, add another splash of vinegar. Store in the refrigerator for about 2 weeks.
To assemble, divide the spring mix amongst 4 big bowls. Divide up the seasoned farro, cooked vegetables, and sausage. Top with the artichoke hearts, roasted red pepper, garbanzo beans, provolone cheese, pepperoncinis, and pepperoni. Drizzle with Italian dressing and enjoy!
