Tomato, Spelt and Herb Salad

• 1 cup cooked spelt, farro or wheat berries
• 1 pound tomatoes, diced
• 1 cup diced cucumber
• 1/2 cup diced celery
• 1 cup finely chopped fresh herbs, like a mixture of parsley, dill, mint and basil
• 1/2 cup crumbled feta
• 2 tablespoons fresh lemon juice
• 1 teaspoon balsamic vinegar
• 1 small garlic clove, minced or pureed optional
• Salt
• freshly ground pepper
• 1/4 cup extra virgin olive oil

1. Combine the spelt, tomatoes, cucumber, celery, herbs and feta in a salad bowl.
2. Season to taste with salt and pepper.
3. Mix together the lemon juice, balsamic vinegar, optional garlic, salt, pepper and olive oil.
4. Toss with the salad.
5. Place in the refrigerator, and marinate for one hour or longer before serving.

berries, tomatoes, cucumber, celery, fresh herbs, feta, lemon juice, balsamic vinegar, garlic, salt, freshly ground pepper, extra virgin olive oil

Taken from cooking.nytimes.com/recipes/1013759 (may not work)