Grain Salad With Tomatoes And Cucumbers Food

GRAIN SALAD WITH TOMATOES AND CUCUMBERS

Steps:

• Preheat 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. Let cool.
• 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.
• Do Ahead
• Farro can be cooked 1 day ahead. Let cool; cover and chill.

FRESH TOMATO AND CUCUMBER SALAD WITH BUTTERY GARLIC CROUTONS

Steps:

• Melt 2 tablespoons Country Crock® Spread in large nonstick skillet over medium-high heat. Add bread cubes and cook, tossing frequently, until light golden, about 5 minutes. Sprinkle with garlic and cook over low heat, tossing, until fragrant, about 30 seconds. Remove and set aside.
• Melt remaining 2 tablespoons Spread in same skillet over medium-high heat and cook onions, stirring occasionally, until light golden and crisp-tender, about 3 minutes. Remove and set aside.
• Put toasted bread cubes, onions, tomatoes, and cucumbers in large bowl; toss. Drizzle with vinegar and sprinkle with basil and toss.

COOKED GRAINS SALAD WITH TOMATO VINAIGRETTE

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.

SORGHUM SALAD WITH CUCUMBERS, AVOCADO AND CHERRY TOMATOES

Steps:

• Combine the sorghum, water and salt to taste (I use 1/2 to 3/4 teaspoon). Bring to a boil, reduce the heat, cover and simmer 60 minutes, until the grains are tender and have begun to burst. Remove from the heat and strain off any water remaining in the pot.
• In a large salad bowl, whisk together the lemon juice, salt to taste and the olive oil. Add the cooked sorghum and toss together. Add the remaining ingredients, except the lettuce leaves, and toss together. Serve with the lettuce leaves. Use them for scooping.

TOMATO AND CUCUMBER SALAD

Steps:

• De-stem the tomatoes, quarter them, & place in a large bowl.
• Slice the cucumbers & the onion & combine with the oil & sour cream in the bowl.
• Sprinkle with the dill as you serve.

MY MOTHER'S EASY CUCUMBER SALAD WITH TOMATOES AND CHIVES

Steps:

• Peel the cucumber. Sometimes we just dragged a fork down the unpeeled cucumber over and over to create a striped design. Chop the cucumber into quarter-inch pieces. We always included the seeds in the regular cucumbers, but nowadays, chefs would probably leave them out.
• Combine the cucumber, vinegar and chives in a medium bowl. My mother used plain white vinegar, but you may wish to experiment with one of the many vinegar varieties.
• Chop the tomato into roughly the same size pieces as the cucumber pieces. Add to the bowl and salt to taste.
• Refrigerate about 4 hours until nicely chilled and serve with a slotted spoon.