Mediterranean Grain Salad
A grain-based salad combining cooked grains with fresh vegetables, legumes, herbs, and a bright vinaigrette. Components are mixed cold and assembled just before serving.
Ingredients
Method
Bring 3 cups of water or vegetable broth to a boil. Add grain and reduce heat to a simmer. Cook until tender (approximately 25–30 minutes for farro, 15 minutes for quinoa). Drain if needed and spread on a plate to cool.
Dice cucumber, halve cherry tomatoes, thinly slice red onion, and mince garlic. Chop fresh herbs. Drain and rinse canned beans.
Whisk together lemon juice, olive oil, minced garlic, salt, black pepper, and dried oregano in a small bowl until emulsified.
In a large bowl, combine cooled grain, beans, cucumber, cherry tomatoes, red onion, and fresh herbs. Pour dressing over salad and toss gently until evenly coated.
Divide salad among plates or bowls. Top with crumbled cheese and toasted nuts or seeds, if using, just before serving.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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