Food & Cooking Recipes Salad Recipes Parsley-Whole Grain Salad By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on August 21, 2017 Print Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 15 mins Servings: 4 For a heartier meal, pair this salad with grilled shrimp and chunks of feta. Ingredients 3 cups cooked whole grain (such as quinoa, farro, or barley) 1 cup loosely packed chopped parsley, plus 1 cup whole leaves 3 thinly sliced scallions (⅔ cup) 2 stalks thinly sliced celery (1 ¼ cups) 4 ounces cherry tomatoes, halved (¾ cup) 3 tablespoons fresh lemon juice (from 1 lemon) ¼ cup extra-virgin olive oil Kosher salt and freshly ground pepper Directions Combine ingredients in a large bowl. Season to taste with salt and pepper. Salad can be refrigerated in an airtight container up to 1 day. Armando Rafael Print