Grain salad with tomatoes and cucumbers
Enjoy a delightful mix of hearty grains, juicy tomatoes, and crisp cucumbers in this refreshing salad. A perfect blend of flavors and textures awaits!
Ingredients:
- 2 cups semi-pearled farro or spelt
- Kosher salt
- ⅓ cup pine nuts
- 3 medium Persian cucumbers, peeled, cut into ¾" pieces
- 3 medium tomatoes, thinly sliced
- 1 pint Sun Gold and/or cherry tomatoes, halved crosswise
- 1 small red onion, very thinly sliced
- Juice of 1 lemon (or more)
- ⅓ cup extra-virgin olive oil
- 2 Tbsp. red wine vinegar
- Freshly ground black pepper
- 2 cups torn basil leaves
Instructions:
- Preheat the oven to 350°F. Toast farro in a large Dutch oven or a heavy pot over medium heat, stirring frequently, until it turns golden brown and smells nutty (similar to popcorn with some grains popping), which should take about 4 minutes. Remove the pot from the heat and add enough cold water to cover the grains by 1 inch. Season with a generous pinch of salt. Place the pot over medium-high heat, bring the water to a boil, then lower the heat to a simmer. Skim off any foam that forms on the surface occasionally and cook until the grains are tender with a slight bite, for about 25 to 35 minutes. Drain the farro and transfer it to a large bowl.
- Meanwhile, on a baking sheet with edges, toast the pine nuts, giving them a toss once, until they are golden brown, which takes about 5 minutes. Let them cool down.
- Combine the toasted pine nuts, cucumbers, both types of tomatoes, red onion, lemon juice, oil, and vinegar in the bowl with the farro. Mix everything well together. Taste the salad and season with salt, pepper, and more lemon juice if needed.
- Just before serving, garnish the salad with fresh basil leaves.
- You can cook the farro a day in advance. Let it cool, cover it, and keep it chilled.
Summary:
- Calories: 2367 kcal
- Fat: 114 g
- Protein: 69 g
- Carbs: 307 g
- Potassium: 4160 mg
- Magnesium: 755 mg