Grain Salad with Tomato, Corn and Basil

This simple grain salad has become a staple in my house: I keep cooked wheat berries on hand, so all that’s needed are some fresh tomatoes, corn and basil from the market. For a heartier lunch or a light dinner, I fold in feta and a thick lemon topping. The result? Our new summertime salad. Grain salad with tomato, corn, and basil is a delicious and nutritious dish that combines the flavors of fresh vegetables with hearty grains. It typically includes cooked grains such as quinoa, bulgur, or farro, mixed with fresh cherry tomatoes, sweet corn kernels, and fragrant basil leaves. The salad is often dressed with a simple vinaigrette made from olive oil, lemon juice, and herbs. This salad is not only flavorful but also very versatile. It can be served as a side dish or as a main course, and it's perfect for picnics, potlucks, or as a light and refreshing meal on a hot day. The combination of grains and vegetables provides a good balance of carbohydrates, fiber, and essential nutrients, making it a healthy and satisfying option for any occasion.

Grain Salad with Tomato, Corn and Basil
6
Servings
Prep Time
20 mins
Cook Time
1 hrs 10 mins
Total Time
1 hrs 30 mins

Ingredients

For the Salad
For the Topping

Directions

Recipe instructions Grain Salad with Tomato, Corn and Basil

1

To make the salad, use a medium saucepan on medium heat and combine the wheat berries, water and kosher salt. Bring to a boil, then reduce the heat to low. Cover and simmer for 30–45 minutes or until wheat berries are cooked and have absorbed most of the liquid. Remove from the heat and let it stand for 10 minutes, then drain any excess water.

2

Heat the olive oil in a large nonstick saucepan over medium heat. Add the shallots and stir for 3–4 minutes. Add the corn and increase the heat to medium-high. Stir until the corn softens and begins to brown, about 10 minutes. Add the garlic, stir to combine and cook for another 2–3 minutes. Set corn mixture aside.

3

To prepare the topping, in a small bowl, combine the olive oil, lemon juice, lemon zest, mustard, kosher salt and black pepper; mix until smooth.

4

Combine the cooked wheat berries, corn mixture, tomatoes, basil and lemon topping in a bowl. Season with kosher salt and black pepper to taste. Fold in the cheese and serve at room temperature, or chill for 15–20 minutes to serve cold. Store any leftovers, covered, in the fridge for up to 3 days.

Nutrition Facts

Calories: 210
Fat: 10 g
Carbs: 26 g
Protein: 6 g
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