Best 3 Grain And Pesto Salad With Cherry Tomatoes Recipes
Indulge in a symphony of flavors with our enticing Grain and Pesto Salad with Cherry Tomatoes, a delightful fusion of textures and vibrant colors. This delectable dish caters to various dietary preferences with three distinct recipe variations: a classic pesto version, a vegan pesto version, and a zesty lemon-herb dressing version. Each variation promises a unique flavor profile, ensuring there's something to satisfy every palate.
The classic pesto recipe captivates with its aromatic basil pesto, adding a burst of freshness to the tender grains and succulent cherry tomatoes. The vegan pesto version offers a plant-based alternative, featuring a creamy avocado pesto that delivers a rich and satisfying taste. If you prefer a lighter and tangy twist, the lemon-herb dressing version is a perfect choice, combining zesty lemon and fragrant herbs for a refreshing twist.
Whichever variation you choose, this versatile salad promises a delightful culinary experience. It serves as a satisfying main course for vegetarians and vegans, a delightful side dish to grilled meats or fish, or a vibrant addition to your next potluck or picnic. With its ease of preparation and customizable flavor options, this Grain and Pesto Salad with Cherry Tomatoes is sure to become a favorite in your recipe repertoire.
GRAIN AND PESTO SALAD WITH CHERRY TOMATOES
This recipe was created with flexibility in mind, and is a great way to use up leftover ingredients.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 7
Steps:
- Stir pesto into cooked grains. Season with salt, pepper, and vinegar. Toss in cherry tomatoes, Parmesan, and basil.
FARRO WITH BLISTERED TOMATOES, PESTO AND SPINACH
Here is an Italian-inspired recipe that uses store-bought or homemade pesto to season farro, which is then tossed with fresh spinach, roasted tomatoes, red onions and mozzarella for a complete vegetarian meal. Make it with fresh-from-the-market cherry tomatoes when they're in season, but during the rest of the year, use grape tomatoes, as they tend to be more flavorful than cherry during the colder months. If you'd like, substitute arugula, or cooked broccoli rabe or kale, for the spinach. It tastes delicious warm or cold the next day - and topping it with shrimp, chicken or scallops can make it feel new again. Before reheating, add a bit more spinach, drizzle it with a little olive oil and give it a good stir.
Provided by Yasmin Fahr
Categories dinner, weekday, grains and rice, vegetables, main course
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the oven to 400 degrees. Bring a large covered pot of well-salted water to a boil. Add the farro and adjust the heat to maintain a medium boil. Cook uncovered, stirring occasionally to make sure nothing is sticking to the bottom, until tender and not too chewy, about 30 minutes.
- Meanwhile, on a sheet pan, combine the tomatoes and onion wedges with the oil, making sure everything is well coated and glistening, then season with salt, pepper and the red-pepper flakes. Roast until the tomatoes blister and slightly deflate, 25 to 30 minutes.
- When the farro is done, drain, then pour into a serving bowl or back into the pot. Toss with some olive oil, then mix in the pesto. Add the lemon zest and juice, then stir in the spinach. Set aside to cool slightly.
- Scrape the onions, tomatoes and their juices into the farro; season with salt and pepper as needed. Add the cheese, if using, then garnish with herbs and serve.
GRAIN SALAD WITH TOMATOES AND CUCUMBERS
We call for semi-pearled grains because they cook more quickly and have a roughened-up texture that helps them soak up the dressing. Browning them first deepens their flavor.
Provided by Ignacio Mattos
Categories Bon Appétit Salad Side Grains Cucumber Tomato Summer Picnic Pine Nut Basil
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Cook farro in a large Dutch oven or other heavy pot over medium heat, stirring often, until golden brown and toasted (it should start to smell like popcorn and some grains may pop), about 4 minutes. Remove pot from heat and pour in cold water to cover grains by 1"; throw in a healthy handful of salt. Set pot over medium-high heat and bring water to a boil. Reduce heat and simmer, skimming foam occasionally from surface, until grains are tender but still have some bite, 25-35 minutes. Drain and transfer farro to a large bowl.
- Meanwhile, toast pine nuts on a rimmed baking sheet, tossing once, until golden brown, about 5 minutes. Let cool.
- Add pine nuts, cucumbers, both kinds of tomatoes, red onion, lemon juice, oil, and vinegar to bowl with farro and toss everything together to combine. Taste and season with salt, pepper, and more lemon juice, if desired.
- Top salad with basil just before serving.
- Do Ahead
- Farro can be cooked 1 day ahead. Let cool; cover and chill.
Tips:
- For the best flavor, use fresh, ripe ingredients.
- If you don't have pesto on hand, you can make your own using a food processor or blender.
- To save time, you can cook the quinoa and vegetables ahead of time.
- This salad is a great make-ahead meal. It will keep in the refrigerator for up to 3 days.
- Feel free to add other ingredients to this salad, such as grilled chicken, shrimp, or roasted vegetables.
Conclusion:
This grain and pesto salad with cherry tomatoes is a delicious and healthy meal that is perfect for lunch or dinner. It is packed with protein, fiber, and vitamins, and it is also low in calories and fat. The pesto adds a flavorful dressing to the salad, and the cherry tomatoes add a pop of sweetness. This salad is sure to please everyone at your table.
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