Grain Salad with Tomatoes and Cucumbers
Grain Salad with Tomatoes and Cucumbers is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Preheat oven to 350°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat oven to 350°F.
Cook farro in a large Dutch oven or other heavy pot over medium heat, stirring often, until golden brown and toasted (it should start to smell like popcorn and some grains may pop), about 4 minutes.
Remove pot from heat and pour in cold water to cover grains by 1"; throw in a healthy handful of salt.
Set pot over medium-high heat and bring water to a boil.
Reduce heat and simmer, skimming foam occasionally from surface, until grains are tender but still have some bite, 25–35 minutes.
Drain and transfer farro to a large bowl.
Meanwhile, toast pine nuts on a rimmed baking sheet, tossing once, until golden brown, about 5 minutes.
Add pine nuts, cucumbers, both kinds of tomatoes, red onion, lemon juice, oil, and vinegar to bowl with farro and toss everything together to combine.
Taste and season with salt, pepper, and more lemon juice, if desired.
Top salad with basil just before serving.
Farro can be cooked 1 day ahead.
Let cool; cover and chill.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.