Farro Salad with Yummy Bits: Goat feta, red grapes, castlevetrano olives, pecans, currants, mint, parsley, celery.
Cook Farro and allow to cool (if it's still warm, that's okay). Chop celery, pecans, mint and parsley. Halve or quarter grapes depending on size, pit and halve olives. Toss all together in a large bowl (you will need to make a lot). Dress with good extra virgin olive oil and white balsamic (cider vinegar great, too). Flaky sea salt (I like Maldon) and fresh ground pepper. Eat! (You may not want to share!) ~~this was inspired by a featured post by @food52 which featured Farro and castlevetrano olives (and my favorite Near and Far cookbook) which was all I needed to hear!~~ #yummy #salad #maincourse #sidedish #notrecipe #notcontest #grain