Cooked Grains Salad With Tomato Vinaigrette
- Total Time
- 5 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½pound ripe, locally grown tomatoes
- 1garlic clove, green shoot removed, finely chopped or puréed
- Salt
- freshly ground pepper to taste
- 2tablespoons sherry vinegar or red wine vinegar
- 2tablespoons extra virgin olive oil
- 4cups 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)
- 1medium cucumber, seeded and diced
- ¼cup chopped fresh dill, parsley or tarragon, or a combination
Nutritional analysis per serving (6 servings)
473 calories; 12 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 4 grams polyunsaturated fat; 76 grams carbohydrates; 9 grams dietary fiber; 2 grams sugars; 17 grams protein; 470 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
Private Notes
Comments
A variation on this is now my favorite summer salad of all time: 1/4 C dry pearled farro, cooked; 1 pint cherry tomatoes, sliced and added to the salad rather than grated for the dressing; kernels from 2 ears of steamed corn; sherry vinegar for the dressing, made ahead if possible to let the garlic mellow; dill as the herb choice. Each serving garnished with some avocado, sliced and lightly salted. Truly delicious; sneakily healthful. Thanks M.R.S. for the inspiration.
Use firm grains of contrasting color. I used brown rice and quinoa and it had a less-than-optimal texture. The tomato dressing is quite nice. I doubled the fresh herbs.
The herbs are essential, otherwise it's a bit bland. The cucumber gives it a freshness, though, that contrasts with the grains. I used a wild rice mix and farro. Like most Times recipes, it take longer than the stated time. Allow whatever is needed for the grains, plus the inevitable seeding, chopping, etc. More like an hour than 5 minutes.
Really delicious and probably endlessly variable. I probably used more corn than asked for, added sugar snap peas sliced after blanching, sliced scallions, chickpeas, and diced avocado on top. This is the first time I grated tomatoes, and the direction to cut at the equator was key.
Added a can of rinsed black beans for some extra protein. Delicious!
Everyone loved this. Great way to use your local, fresh summer produce. I roasted the corn on the gas stove, added a diced red onion and served it over a bed of romaine. Excited to have the leftovers tomorrow!
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