Best 5 Grain Salad With Tomatoes And Cucumbers Recipes

Cooking grain salad with tomatoes and cucumber is a great way to enjoy a refreshing and balanced meal. The combination of grains, vegetables, and fresh herbs creates a flavorful and nutritious dish. This salad can be prepared with various types of grains such as quinoa, brown rice, or farro, making it a versatile dish that can be customized to your preferences. With the addition of fresh tomatoes, crispy cucumbers, and a tangy dressing, this salad is a perfect side dish for any summer gathering or a light meal on its own.

Here are our top 5 tried and tested recipes!

GRAIN SALAD WITH TOMATOES AND CUCUMBERS

Grain Salad with Tomatoes and Cucumbers image

We call for semi-pearled grains because they cook more quickly and have a roughened-up texture that helps them soak up the dressing. Browning them first deepens their flavor.

Provided by Ignacio Mattos

Categories Bon Appétit Salad Side Grains Cucumber Tomato Summer Picnic Pine Nut Basil

Yield 8 servings

Number Of Ingredients 12

Ingredients

2 cups semi-pearled farro or spelt
Kosher salt
1/3 cup pine nuts
3 medium Persian cucumbers, peeled, cut into ¾" pieces
3 medium tomatoes, thinly sliced
1 pint Sun Gold and/or cherry tomatoes, halved crosswise
1 small red onion, very thinly sliced
Juice of 1 lemon (or more)
1/3 cup extra-virgin olive oil
2 Tbsp. red wine vinegar
Freshly ground black pepper
2 cups torn basil leaves

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.

CUCUMBER AND TOMATO SALAD

Cucumber and Tomato Salad image

Provided by Rachael Ray : Food Network

Categories side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1/2 English or seedless cucumber, diced
2 vine-ripe tomatoes, diced
Handful flat-leaf parsley, chopped
1/2 medium red onion, chopped
2 tablespoons red wine vinegar, a couple of splashes
3 tablespoons extra-virgin olive oil, eyeball it
Salt and pepper

Steps:

Combine all ingredients in a bowl. Dress with vinegar and oil, salt and pepper, to your taste.

MARINATED CUCUMBER, ONION, AND TOMATO SALAD

Marinated Cucumber, Onion, and Tomato Salad image

This is an easy salad that is perfect for a warm summer day.

Provided by BogeyBill

Categories Salad Vegetable Salad Recipes Tomato Salad Recipes

Time 2h15m

Yield 6

Number Of Ingredients 9

Ingredients

1 cup water
½ cup distilled white vinegar
¼ cup vegetable oil
¼ cup sugar
2 teaspoons salt
1 tablespoon fresh, coarsely ground black pepper
3 cucumbers, peeled and sliced 1/4-inch thick
3 tomatoes, cut into wedges
1 onion, sliced and separated into rings

Steps:

Whisk water, vinegar, oil, sugar, salt, and pepper together in a large bowl until smooth; add cucumbers, tomatoes, and onion and stir to coat.
Cover bowl with plastic wrap; refrigerate at least 2 hours.

Nutrition Facts : Calories 156.2 calories, Carbohydrate 18 g, Fat 9.5 g, Fiber 2.5 g, Protein 1.8 g, SaturatedFat 1.5 g, Sodium 784 mg, Sugar 11.9 g

COOKED GRAINS SALAD WITH TOMATO VINAIGRETTE

Cooked Grains Salad With Tomato Vinaigrette image

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.

Provided by Martha Rose Shulman

Categories dinner, easy, lunch, weekday, salads and dressings, side dish

Time 5m

Yield Serves four to six

Number Of Ingredients 10

Ingredients

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

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.

Nutrition Facts : @context http, Calories 473, UnsaturatedFat 9 grams, Carbohydrate 76 grams, Fat 12 grams, Fiber 9 grams, Protein 17 grams, SaturatedFat 1 gram, Sodium 470 milligrams, Sugar 2 grams

FRESH TOMATO AND CUCUMBER SALAD WITH BUTTERY GARLIC CROUTONS

Fresh Tomato and Cucumber Salad with Buttery Garlic Croutons image

Our recipe for Fresh Tomato and Cucumber Salad with Buttery Garlic Croutons is a perfect addition to your lunch or dinner menu. Homemade croutons with buttery flavor from Country Crock® and just the right amount of garlic really elevate a simple salad to something special.

Provided by Country Crock®

Time 20m

Yield 4

Number Of Ingredients 8

Ingredients

4 tablespoons Country Crock® Spread, divided
2 cups Bread, italian
1 teaspoon finely chopped garlic
1 cup sliced red onion
2 large Tomatoes, red, ripe, raw
½ medium Cucumber, with peel, raw
½ cup chopped fresh basil leaves
2 teaspoons red wine vinegar

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.

Nutrition Facts : Calories 82.5 calories, Carbohydrate 16.6 g, Fat 0.9 g, Fiber 2.3 g, Protein 3 g, SaturatedFat 0.2 g, Sodium 108.8 mg, Sugar 4.3 g

Tips for Making the Best Grain Salad with Tomatoes and Cucumbers:

Use fresh, ripe vegetables. This will ensure that your salad is flavorful and crisp.
Choose the right type of grain. Quinoa, brown rice, and farro are all good options for this salad. If you're short on time, you can also use pre-cooked grains.
Don't overcook the grains. They should be tender but still have a slight bite to them.
Let the grains cool completely before assembling the salad. This will help to prevent the salad from becoming soggy.
Use a light dressing. A simple vinaigrette or lemon-tahini dressing is a good option.
Season the salad to taste. Salt, pepper, and fresh herbs are all good options.
Let the salad sit for at least 30 minutes before serving. This will allow the flavors to meld together.

Conclusion:

Grain salad with tomatoes and cucumbers is a refreshing, flavorful, and healthy salad that's perfect for summer. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a light and healthy meal, give this grain salad a try. You won't be disappointed!