COOKED GRAINS SALAD w/TOM VINAIGRETTE

By BobD

Ingredients

• 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.
• 1/2 pound ripe, locally grown tomatoes
• 1 garlic clove, green shoot removed, finely chopped or puréed
• Salt and 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

Preparation

Step 1

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.