Step 1

In a large saucepan over medium, toast the farro, stirring, until lightly browned and fragrant, about 3 minutes. Stir in 6 cups water and 1 teaspoon salt. Bring to a simmer over medium-high, then reduce to medium and simmer, uncovered, stirring once or twice, until the farro is tender with a little chew, about 20 minutes. Meanwhile, in a large bowl, whisk together the oil, vinegar, olive brine and ¼ teaspoon each salt and pepper; set aside.

Step 2

When the farro is done, drain well in a colander. Add the still-warm farro to the dressing and toss. Let stand until cooled to room temperature, stirring once or twice, about 10 minutes.

Step 3

Add the olives, celery and parsley; toss to combine. Add the feta and gently toss once more. Taste and season with salt and pepper, then drizzle with additional olive oil.