Best 4 Grain Salad With Tomatoes And Cucumbers Recipes
**Refreshing Grain Salad with Tomatoes and Cucumbers: A Delight for Summer Gatherings**
As the sun shines brightly and temperatures rise, it's time to embrace the flavors of the season with a refreshing grain salad. This vibrant dish is a symphony of colors and textures, featuring plump tomatoes, crisp cucumbers, tender grains, and a zesty dressing. Whether you're hosting a backyard barbecue, packing a lunch for work, or simply seeking a light and healthy meal, this grain salad is sure to delight your taste buds. With its medley of grains, fresh vegetables, and aromatic herbs, this salad is a nutritional powerhouse, providing a balanced combination of carbohydrates, protein, and essential vitamins.
In this article, we'll explore two variations of this grain salad: one featuring quinoa and the other showcasing farro. Both recipes are easy to follow and can be tailored to your preferences. You'll also find tips for selecting the freshest ingredients and suggestions for customizing the salad with additional mix-ins and dressings. So, gather your ingredients, prepare your taste buds, and embark on a culinary journey that celebrates the bounty of summer's harvest.
SORGHUM SALAD WITH CUCUMBERS, AVOCADO AND CHERRY TOMATOES
One thing I've learned about cooking sturdy grains like this (and the other grains we're working with this week) for salads is that they will absorb dressing better if you let them cook until they burst or splay. In the case of sorghum, the grain is done after 50 minutes, but if you let it go for another 10 the grains will burst and the lemon juice and olive oil won't slide off.
Provided by Martha Rose Shulman
Categories weekday, salads and dressings
Time 1h15m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Combine the sorghum, water and salt to taste (I use 1/2 to 3/4 teaspoon). Bring to a boil, reduce the heat, cover and simmer 60 minutes, until the grains are tender and have begun to burst. Remove from the heat and strain off any water remaining in the pot.
- In a large salad bowl, whisk together the lemon juice, salt to taste and the olive oil. Add the cooked sorghum and toss together. Add the remaining ingredients, except the lettuce leaves, and toss together. Serve with the lettuce leaves. Use them for scooping.
Nutrition Facts : @context http, Calories 205, UnsaturatedFat 11 grams, Carbohydrate 21 grams, Fat 14 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 687 milligrams, Sugar 4 grams, TransFat 0 grams
RICE SALAD WITH TOMATOES, CUCUMBERS, AND FETA
In this fresh take on tabbouleh, trade bulgur for brown rice, then toss with heirloom tomatoes, cucumbers, parsley, mint, and feta. A couple spoonfuls of sherry vinegar tie it all together.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 1h25m
Yield Serves 8 to 10
Number Of Ingredients 11
Steps:
- Heat a medium saucepan over medium-high. Swirl in 2 tablespoons oil. Add onion, garlic, and 1 teaspoon salt; cook, stirring occasionally, until fragrant and translucent, 3 to 4 minutes. Transfer mixture to a large bowl. Return saucepan to medium-high heat with 1 tablespoon oil and rice. Cook, stirring occasionally, until nutty and golden in places, 2 to 3 minutes. Add 2 1/4 cups water; bring to a boil. Stir once, reduce heat to low, and cover. Cook until rice is tender and water has been absorbed, 35 to 40 minutes. Remove from heat; let stand, covered, 5 minutes.
- Transfer rice to bowl with onion mixture; let cool about 20 minutes. Stir in tomatoes, cucumbers, vinegar, and remaining 1/4 cup oil. Season with salt and pepper. Fold in cheese, parsley, and mint; serve.
FARRO SALAD WITH TOMATOES AND HERBS
Provided by Giada De Laurentiis
Categories side-dish
Time 55m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Combine the water and farro in a medium saucepan. Add 2 teaspoons of salt. Bring to a boil over high heat. Reduce the heat to medium-low, cover, and simmer until the farro is tender, about 30 minutes. Drain well, and then transfer to a large bowl to cool.
- Add the tomatoes, onion, chives, and parsley to the farro, and toss to combine.
- In a medium bowl, whisk together the garlic, vinegar, salt, pepper, and olive oil. Add the vinaigrette to the salad and toss to coat.
- The salad can be refrigerated overnight. Bring to room temperature before serving.
MEDITERRANEAN CHICKPEA, CUCUMBER AND TOMATO SALAD
This easy salad takes just minutes to make, but should be chilled for at least 45 minutes for flavors to marry. Great served with grilled meats or chicken.
Provided by Marie
Categories < 15 Mins
Time 10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a large bowl, toss together chickpeas, cucumber, tomatoes, onion, garlic, parsley, dried basil, and Parmesan cheese.
- Mix together olive oil and balsamic vinegar, and season to taste with salt.
- Drizzle over salad and toss until well combined, and adjust seasoning as needed.
- Cover and refrigerate at least 45 minutes before serving.
- Serve chilled.
Tips:
- Use fresh, seasonal vegetables. This will ensure that your salad is packed with flavor and nutrients.
- Cook your grains ahead of time. This will save you time when you're assembling the salad.
- Don't overcook the grains. They should be tender but still have a slight bite to them.
- Let the grains cool completely before adding them to the salad. This will prevent the salad from becoming soggy.
- Chop the vegetables into uniform pieces. This will help them distribute evenly throughout the salad.
- Dress the salad lightly. You don't want to overwhelm the other flavors in the salad.
- Serve the salad immediately. Grain salads are best when they're fresh.
Conclusion:
Grain salads are a delicious and healthy way to enjoy your favorite grains. They're perfect for potlucks, picnics, and weeknight dinners. With so many different variations to choose from, there's sure to be a grain salad that everyone will enjoy. So next time you're looking for a new and exciting way to eat your grains, give one of these grain salads a try!
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