Building a grain salad that’s infinitely adaptable is as easy as 1-2-3. Just follow this non-recipe recipe and you’ll create a refreshing and healthful grain salad that’s equally great as a side dish or light meal.
- Start with a cooked grain
Use farro, barley or any other grain as your base for the salad. Quinoa is great for gluten-free diners.
- Add bite-size veggies
Use any in-season vegetables that strike your fancy, even fruit. Just remember to balance crunchy with soft, sweet with savory, and make it pop with a mix of colors.
- Toss with dressing
Vinaigrettes work well. To get you started, think about using a tart element like lemon or lime juice or vinegar, and balancing it with olive oil, nut oil or neutral-flavored oil. Add seasonings like cumin, za’atar, preserved lemon or thyme and salt and pepper.
Bonus: Garnishes
Top with a sprinkling of nuts, pumpkin seeds, cheese, chicken, herbs or a mixture of all of them.
