salad geography

Today I've made a sort of pan-Mediterranean salad of farro, Puy lentils, preserved lemon, cucumber, green and yellow bell peppers, tomato, feta, some finely chopped celery, young turnips, and kohlrabi for crunch, green onions, garlic, parsley, olive oil, a little honey, and a little white wine vinegar. It turned out nicely and will be handy for lunches etc. The first big meal-in-a-bowl salad = the true beginning of summer.