COOKED GRAINS SALAD WITH TOMATO VINAIGRETTE

Cooked Grains Salad With Tomato Vinaigrette image

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.

Provided by Martha Rose Shulman

Categories dinner, easy, lunch, weekday, salads and dressings, side dish

Time 5m

Yield Serves four to six

Number Of Ingredients 10

Ingredients

1/2 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
1/4 cup chopped fresh dill, parsley or tarragon, or a combination

Steps:

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.

Nutrition Facts : @context http, Calories 473, UnsaturatedFat 9 grams, Carbohydrate 76 grams, Fat 12 grams, Fiber 9 grams, Protein 17 grams, SaturatedFat 1 gram, Sodium 470 milligrams, Sugar 2 grams