You can use a variety of grains in this salad. I’ve made it with a mixture of brown rice and farro, with quinoa and with bulgur. The mixture makes a robust main-dish salad for summer.
Ingredients
- ½ pound ripe, locally grown tomatoes
- 1 garlic clove, green shoot removed, finely chopped or puréed
- Salt
- freshly ground pepper to taste
- 2 tablespoons sherry vinegar or red wine vinegar
- 2 tablespoons extra virgin olive oil
- 4 cups cooked grains, such as quinoa, brown rice, medium or large bulgur, or a combination
- Kernels from 1 ear of corn, steamed four minutes (you can cut them from the cob before or after you steam)
- 1 medium cucumber, seeded and diced
- ¼ cup chopped fresh dill, parsley or tarragon, or a combination
- Nutritional Information
Nutritional analysis per serving (4 servings)
811 calories; 12 grams fat; 2 grams saturated fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 159 grams carbohydrates; 8 grams dietary fiber; 4 grams sugars; 16 grams protein; 130 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Serves four to six
Preparation
- Cut the tomatoes in half along the equator, and grate on the large holes of a box grater into a wide bowl. Stir in the garlic, salt and pepper, vinegar and olive oil. Add the remaining ingredients, toss together and serve.
- Advance preparation: You can make this several hours ahead and keep in the refrigerator, but leave out the herbs until ready to serve. Leftovers are good for a couple of days.
5 minutes
Dining and Cooking