Soak and cook the legumes: the night before, soak the chickpeas and borlotti beans in plenty of cold water to rehydrate. The next day, drain them and cook together with the black lentils in water with a bay leaf until tender. Once done, drain and let them cool. Prepare the zucchini: wash the zucchini, dice them finely, and brown them in a very hot nonstick skillet. Once browned, add a drizzle of extra virgin olive oil, the garlic clove, and a pinch of salt. After a few minutes, deglaze with a tablespoon of vinegar and set aside to cool.

Cook the grains and prepare the ingredients: boil the pearl barley, wheat berries, brown rice, and farro separately, following the cooking times on their packages. Drain and let them cool completely. Meanwhile, dice the tomatoes, Parmigiano, and mortadella, and thinly slice the scallions. Assemble the salad: in a large bowl, mix together the grains, legumes, zucchini, tomatoes, Parmigiano, mortadella, and scallions. Dress with extra virgin olive oil and balsamic vinegar glaze, toss gently, and refrigerate for at least two hours before serving.