Cook the spelt, farro, or wheat berries according to package directions.

Dice the tomatoes, cucumber, and celery.

Finely chop the fresh herbs (parsley, dill, mint, and basil).

In a salad bowl, combine the cooked spelt, diced tomatoes, diced cucumber, diced celery, chopped fresh herbs, and crumbled feta.

Season the salad with salt and freshly ground pepper to taste.

In a separate small bowl, whisk together the fresh lemon juice, balsamic vinegar, minced garlic (if using), salt, pepper, and extra virgin olive oil.

Pour the dressing over the salad and toss gently to coat all ingredients.

Cover the salad and place it in the refrigerator to marinate for at least one hour, or longer for a more pronounced flavor.

Serve chilled.