Chopped Herb Salad With Farro

I incorporated a number of suggestions--feta, asparagus (instead of arugula), cilantro (replacing most of the parsley). I also tossed in some red onion, chives and a few cloves of garlic because they were in the fridge. I also upped the farro. The result was great with the mint as a highlight.

I went to the trouble of finding sumac (Mediterranean or Middle Eastern groceries carry it; Whole Foods, Trader Joe's and normal super markets do not). Lemon zest apparently is a good substitute.

I've made this many times now. While I vary the herbs and greens (I usually use cilantro, and sometimes leave out the tomatoes - it keeps better), I always use either farro, wheat berries or barley. It's similar to an Ottolenghi recipe from "Jerusalem" where barley is used with an herby-za'atar salad; because of the harmony between these two recipes I often add feta and garlic here. I think of this as a jumping off point for a sprightly grain-herb salad.

Just took me an hour and a half to clean and chop all ingredients. Did not chop tomatoes as I am going to add cherry tomatoes and cubes of feta with the oil. At tasting before refridgeration, the mint did not present itself so I have chopped another 1/4 cup to add with the oil if required. A lot of work so far but the taste, even at this stage, is tantalizing.