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.
Kalamata Olive Vinaigrette
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.
Putting It All Together
Combine vegetables, parsley, vinaigrette, and farro. Serve with more chopped parsley and chopped walnuts for garnish.