Preheat the oven to 350 degrees F and line a baking sheet with aluminum foil. Drain whole peeled tomatoes, reserving 2 tablespoons of juice from the can. Slice the tomatoes in half lengthwise and gently squeeze out some of the juice and seeds. Place the tomatoes on the prepared baking sheet and lightly coat them with extra virgin olive oil. Roast for 45 minutes, stirring the tomatoes halfway through to prevent sticking.
In a blender, add the roasted tomatoes, 1/4 cup olive oil, balsamic vinegar, red wine vinegar, reserved tomato juice, sea salt and a few shakes of black pepper. Puree until smooth (note: the vinaigrette may separate with time so leave it in the blender and mix again right before serving).
Place the pita bread slices on a baking sheet and brush with a bit of olive oil. Sprinkle some salt on top and bake in a 350 degree F oven until crisp, approximately 10 minutes.
Reconstitute the apricots in hot water until they soften slightly, 5-10 minutes. Julienne the apricots into thin slices.
Spread a generous portion of baby arugula on 2 plates. Top with the apricots, pine nuts, farro, beans, olives, mint and feta cheese.
Drizzle roasted tomato vinaigrette on each salad before serving.
For additional protein, try adding some rotisserie chicken to the salad. If you'd like to cut a few calories from the salad dressing, decrease the olive oil and increase the tomato juice.