Heidi Swanson's Farro Salad

The farro salad you most often encounter in Italy goes something like this—farro, tomatoes, herbs, cheese, olive oil, and perhaps a splash of vinegar.

This farro salad is my attempt to take things in a different direction. Chopped green olives, chives, toasted walnuts, and honey combine with a few other ingredients into a quirky yet delicious preparation that leaves a huge impression. Massive Sicilian Castelvetrano olives are my choice here, but any great-tasting green olives will do—Cerignola, Lucques, or Sevillano—preferably from an olive bar, not a can. If you prepare the olive mixture a day or two ahead of time, it is even better, but bring it to room temperature before serving.Serves 6[tasty-recipe id="4304"]