Chopped Herb Salad with Farro

• 2 cups chopped fresh flat-leaf parsley (from 2 large bunches)
• 1/4 cup chopped fresh mint
• 1 cup chopped arugula or a mix of arugula and other herbs
• 3/4 pound (2 large) ripe tomatoes, very finely chopped
• 1 bunch scallions, finely chopped
• 1 cup cooked farro or spelt
• 1 teaspoon ground sumac
• Juice of 1 to 2 large lemons, to taste
• Salt to taste
• 1/4 cup extra-virgin olive oil
• Small leaves from 1 romaine lettuce heart, leaves separated, washed and dried (optional)

1. In a large bowl, combine parsley, mint, arugula and/or other herbs, tomatoes, scallions, farro, sumac, lemon juice and salt to taste.
2. Refrigerate for 2 to 3 hours so the farro marinates in the lemon juice.
3. Add olive oil, toss together, taste and adjust seasonings.
4. The salad should taste lemony.
5. Add more lemon juice if it doesnt.
6. Serve with lettuce leaves if desired.

parsley, fresh mint, arugula, tomatoes, scallions, spelt, ground sumac, lemons, salt, extravirgin olive oil, romaine lettuce heart

Taken from cooking.nytimes.com/recipes/1016766 (may not work)