Recipe Details

Ingredients

• 1 pound 

  farro (about 2 1/2 cups)

• 1/3 cup 

  plus 1 tablespoon extra-virgin olive oil, divided

• Kosher salt

• 2 cloves 

  garlic

• 1/4 cup 

  red wine vinegar

• 1 tablespoon 

  dried oregano

• Freshly ground black pepper

• 8 ounces 

  Castelvetrano olives (1 1/2 cups), or 10 ounces pitted Castelvetrano olives

• 4 ounces 

  peppadew peppers (1 cup); use multi-colored if you can find them

• 8 

  large pickled pepperoncinis

• 12 ounces 

  multi-colored cherry tomatoes (2 cups)

• 12 ounces 

  bocconcini (small mozzarella balls), drained (2 cups)

• 1 cup 

  loosely packed coarsely chopped fresh basil leaves

• 1/2 cup 

  loosely packed coarsely chopped fresh parsley leaves

Description

1. Cook the farro (yields 6 to 7 cups cooked farro): Place 2 1/2 cups farro in a fine-mesh strainer, rinse under cool running water, and set aside to drain. Heat 1 tablespoon of the olive oil in a 6-quart or larger pot over medium-high heat until shimmering. Add the farro and toast, stirring often, until golden and nutty-smelling, about 4 minutes. Pour in 12 cups water and 1 tablespoon kosher salt and stir to combine. Increase the heat to high and bring to a boil. Reduce the heat to maintain a simmer and cook uncovered until the the farro is tender but has a slight chew in the center, 10 to 15 minutes for pearled and 25 to 30 minutes for semi-pearled. (This is a good time to make the dressing.) Drain and spread onto a large baking sheet to cool.