9 ounces farro perlato (semi-pearled emmer), about 1 1/3 cups uncooked (see substitutes below)
1 teaspoon chia seed or ground flaxseeds
3 medium zucchini, trimmed and halved lengthwise
1/2 red bell pepper, seeded
12-16 ounces cherry tomatoes, halved
2 green onions, green parts only, thinly sliced
2 tablespoons white balsamic or white wine vinegar
1 tablespoon lemon juice
2 teaspoons spicy or Dijon mustard, or to taste
1 large clove garlic, minced or pressed
1/4 teaspoon salt (optional)
1/8 teaspoon freshly ground black pepper
1/4 cup chopped fresh basil
Salt and black pepper, to taste
Additional lemon juice, to taste