Wash, pat dry and halve tomatoes. Arrange them, cut side up, on the prepared sheet pan. Drizzle with the olive oil then sprinkle evenly with the garlic salt, Italian seasoning, sugar and pepper. Roast tomatoes in the preheated oven for 45-60 minutes until tomatoes are shriveled, but still slightly juicy. Set aside.
Bring a large pot of water to a boil. Add two tablespoons of kosher salt and the longer cooking time grain. Check the package instructions for your grains and set a timer for the number of minutes of the longer cooking grain minus the minutes of the shorter cooking grain. Add the longer cooking grain and continue to boil. When the timer alarms, add the second grain and set a timer for the cooking time of the second grain. When the timer alarms, drain the grains and proceed with the recipe.
Combine cooked grains, half of the tomatoes, half of the pine nuts, all of the olives, the red onion, the Parmesan cheese and the finely chopped basil in a large bowl. Drizzle with 3 tablespoons of the dressing and gently stir to combine. Top salad with remaining tomatoes, pine nuts and the basil leaves. Pass extra dressing at the table.
See Café Tips above in the post for more detailed instructions and tips.