Antipasto Grain Salad

This vibrant, no-wilt farro salad, which is packed with buttery olives, peppadew peppers, fresh mozzarella, and more, gets even better as it sits. It's perfect for dinner parties and potlucks.

Ingredients:

1 pound farro (about 2 1/2 cups)

1/3 cup plus 1 tablespoon extra-virgin olive oil, divided

Kosher salt

2 cloves garlic

1/4 cup red wine vinegar

1 tablespoon dried oregano

Freshly ground black pepper

8 ounces Castelvetrano olives (1 1/2 cups), or 10 ounces pitted Castelvetrano olives

4 ounces peppadew peppers (1 cup); use multi-colored if you can find them

8 large pickled pepperoncinis

12 ounces multi-colored cherry tomatoes (2 cups)

12 ounces bocconcini (small mozzarella balls), drained (2 cups)

1 cup loosely packed coarsely chopped fresh basil leaves

1/2 cup loosely packed coarsely chopped fresh parsley leaves