Abby and I have been eating some variation of this salad all summer long. And it makes us happy every time. Below is the frame work, but feel free to use what you have in your fridge or see at the farmers market.
2 cups cooked lentils, farro, wheatberries, quinoa or rice
1 Tablespoon finely chopped red onion or scallion
1 cup diced tomatoes, heirlooms preferred
2-3 cups chopped baby arugula
2 chopped hard-boiled eggs
1/4 cup diced mozzarella or 2 Tablespoons grated Parmesan
2 Tablespoons olive oil
1 Tablespoon balsamic or red vinegar
Kosher salt and fresh ground pepper.