Shell, blanch, and peel favas*.
Put farro, favas, salami, pecorino, and scallions in a large bowl. Add 1/4 cup vinegar, the chile flakes, 1 tsp. salt, and lots of twists of black pepper, and toss. Let salad sit for about 5 minutes so vinegar soaks into farro.
Add parsley and mint and toss. Taste and adjust the seasoning. Drizzle on a glug of olive oil, toss, and taste again--adjust as needed. Serve at room temperature.
*Find pecorino fresco at well-stocked grocery stores. To prepare favas, split pods and pop out beans. Bring a pot of water to a boil, salt it generously, and drop in fava beans. Cook about 30 seconds, then immediately drain. Rinse well with very cold water. Cut a small slit in whitish membrane of each bean with the tip of a paring knife or your thumbnail, then gently squeeze out the two halves of the bright green fava.
Serves 4 to 6