1. In a large pot, cover the farro with the water and bay leaves and cook at a low boil, stirring infrequently to make sure they’re not sticking to the bottom, until cooked. Add more water during the cooking if necessary. Depending on the farro (check the package), it can take anywhere from 30 to 60 minutes to get cooked.
2. While the farro is cooking, heat the 2 tablespoons of olive oil in a skillet over medium-to-high heat and sauté the mushrooms seasoning them with salt and pepper until they’re seared and cooked through. Add the thyme, then stir in the garlic and radicchio and continue to cook until the radicchio is wilted and cooked through. (It will discolor, which is normal, and will be delicious.)
3. Once cooked, transfer the vegetables into a large bowl.
4. When the farro is completely cooked (it will still be toothsome, but soft enough not to have any crunch left), drain, pluck out the bay leaves, and let sit until room temperature.
5. Once the vegetables are cool, if they’re not in bite-sized pieces, spread them on a cutting board and chop them a bit until they are, then return them to the bowl.
6. Add the olives, basil, tomatoes, and onion and farro to the vegetables.
7. Briskly stir together all the ingredients for the dressing and stir the dressing into the salad. Serve at room temperature.