First make the oven-roasted cherry tomatoes: Preheat the oven to 300ºF.

In a large bowl, toss together the tomatoes, thyme, garlic, olive oil, and salt and pepper to taste.

Spread the tomatoes over a baking sheet and roast for 1 hour 30 minutes, until the tomatoes begin to burst.

Remove from the oven and let cool.

In a small pot, bring the water to a boil with a pinch of salt.

Add the freekeh, reduce the heat to maintain a simmer, cover, and cook for 20 minutes, until almost all the water is absorbed.

Turn off the heat and allow to sit for 10 minutes.

Meanwhile, in a large sauté pan over medium-high heat, heat the olive oil.

Add the onion and cook until tender, about 6 minutes.

Add the garlic and cook until fragrant, about 2 minutes.

Add the corn and cook for 3 minutes.

Remove from the heat and let cool.

Next, make the lemon vinaigrette: In a medium bowl, whisk together the lemon juice, vinegar, honey, and mustard to combine.

Slowly add the olive oil while whisking the vinaigrette, then whisk until emulsified.

Season with salt and pepper and set aside until ready to serve.

In a large bowl, toss together the roasted tomatoes, cooked freekeh, onion-corn mixture, pine nuts, goat cheese, parsley, and arugula.

Season with salt and pepper and dress with the lemon vinaigrette.