Add farro to a colander and rinse well with cold water.

Boil a large pot of water and add farro, boiling until soft to the touch, about 15 minutes.

When farro is soft with just a bit of give (al dente), drain well.

While farro is boiling, in a pan, add a small amount of olive oil, just about a glug from the bottle, and heat on medium-high until warm.

Add onion and heat until soft and lightly browned. Stir in garlic and zucchini. Heat until softened and browned, about 5-6 minutes, stirring occasionally.

In a small bowl, mix together olive oil, red wine vinegar, Italian herbs seasoning, garlic powder, celtic sea salt, and stir well to combine.

Add farro to large bowl, and stir drained red pepper strips, sautéed onions, garlic, and zucchini into farro. Pour olive oil red wine vinegar dressing over salad and toss well.

Serve immediately or let chill 30 minutes to let flavor intensify.