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Meanwhile, whisk together the olive oil, lemon juice and some salt and pepper in a large bowl. Stir the farro into the dressing while it is still slightly warm; it will absorb the dressing better when warm than cold. Cool, then add the tomatoes and roasted pepper and toss to combine. (The salad can be ahead to this point and refrigerated, covered, for up to 8 hours.)
Add the arugula, basil, mint and parsley and toss. Sprinkle the top with ricotta salata and serve.