Prep by soaking the farro in water for at least an hour (or at least overnight).

When ready to cook, combine soaked farro with 3 cups water in a saucepan and bring to a boil. Once the water is at a rolling boil, bring the temperature down and let the farro simmer until all the water is absorbed, between 30-45 minutes.

When finished cooking, drain and let cool.

While farro is cooling, combine 4 kalamata olives, a splash of the olive brine, 5 Tbs olive oil, and juice from 1/2 a lemon in a high-speed blender. Blend for about 15 seconds. Taste and adjust seasonings as needed.

Combine vegetables, parsley, vinaigrette, and farro. Serve with more chopped parsley and chopped walnuts for garnish.