Salads

Name: Summer Grain Salad
Prep time: 20 min
Cook time: 40 min
Total time: 20 min
Yield: 10
Cuisine: American
Ingredients: 1 cup barley, cooked; 1 cup farro, cooked; 1 cup quinoa, cooked; 1 1/2 cups English cucumber, diced; 2 cups, grape tomatoes, halved or quartered; 1 cup bell peppers, diced; 1 cup rainbow carrots, shredded; 1/4 cup fresh dill, finely chopped; 1/8 cup fresh chives, finely chopped; 1/2 cup flat-leaf parsley, chopped; 1 1/2 tsp. kosher salt; 1/2 tsp. ground black pepper; 1/3 cup red wine vinegar; 1/4 cup olive oil; zest and juice of 1 lemon, optional... for extra zing!

Summer Grain Salad with fresh vegetables and herbs

April 28, 2022

Home » Salads

This summer grain salad is full of fresh vegetables and herbs. Whole grains provide a satisfying, chewy texture to this salad, while the vegetables give it great crunch. It is dressed with an easy, flavorful red wine vinaigrette. This salad is naturally vegan, so it is perfect for those who eat a plant-based diet.

For ease of browsing, I’ve put of of my salad recipes in one place.

Summer grain salad in large, shallow bowl.

Perfect for summer picnics, beach days or weekday lunches, this healthy grain salad will leave you feeling satisfied.

If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.

Summer Grain Salad

Hearty salads with healthy grains and vegetables fill you up and give you fuel for the day. This fresh and light salad is dressed with a simple vinaigrette and is naturally vegan.

3 grain salad with summer vegetables and herbs.

Spring and summer see an abundance of fresh produce. This is a great way to get more vegetables into your diet, or to use what you might have growing in your garden.

Ingredients

You might have many of these things in your kitchen right now. You can always swap out ingredients for items you already have.

Quinoa – Naturally gluten-free and a great source of protein.
Barley – Great source of fiber and protein.
Farro – Delicious, nutty flavor and chewy texture.
Parsley – Flat leaf Italian parsley, it is the unsung hero of herbs.
Chives – Mild onion flavor.
Dill – You could substitute with fresh thyme, if you don’t like dill.
Tomatoes – Use whatever tomatoes you like. I’m fortunate to grow most of mine, so that’s what I use.
Carrots – I buy rainbow carrots to get more color into this summer grain salad.
Cucumber – Hothouse or English cucumbers are my favorites.
Bell peppers – Red, orange and/or yellow are perfect.
Red wine vinegar – provides some zing to our salad.
Olive oil – I really like this arbequina olive oil, but use what you like.

How to make it

First, cook the grains and set them aside to cool. They need to be completely cooled before adding to the vegetables and herbs, otherwise the herbs will wilt.

This can be done a day or two ahead of time. If you like to batch cook, you can cook all of the grains and store some in the freezer for later.

While the grains are cooking, chop the herbs and vegetables. Add them to a large mixing bowl, and set aside until you are ready to mix the salad.

When the grains have cooled, mix them with the vinaigrette, then gently fold in the vegetables and herbs until thoroughly combined. Taste and adjust seasoning, if needed.

What you’ll need to make this recipe

First, you’ll need a large cutting board. I like to have plenty of room to work instead of trying to chop on a small surface.

Next, you’ll need a sharp knife. I love my Wüsthof Chef’s knife, it’s been my go-to knife for over 20 years.

You’ll also need a couple of good-sized mixing bowls, a pot or two to cook the grains, and a colander to drain them. Just the basics!

Tips and tricks for success

large bowl filled with summer grain salad

Can I make it gluten-free?

Absolutely. Swap out the barley and farro for gluten-free grains like quinoa and this summer salad is suitable for those with gluten sensitivities.

How long does it last?

Fully dressed, the salad will last 3 – 4 days. After that, the vegetables and herbs start to get soggy. To make it last longer, mix everything and leave it dry. Put into a container with a tight-fitting lid and toss with vinaigrette right before serving.

What other herbs can I use?

Try using thyme, either regular or lemon thyme, marjoram, mint or even tarragon. Each of these will bring a different flavor to your grain salad.

Can this be made ahead?

Yes! Here’s how I do it – Cook the grains the day before and let them chill in the fridge overnight. You can also grate the carrots, chop the peppers and cucumber ahead of time and store in airtight containers in the fridge.
Fresh herbs can be washed and dried (if needed), then chopped and stored in containers with a piece of paper towel to absorb any moisture.
When you’re ready to serve, all that is left to do is mix it all and finish any last minute chopping.

Can I freeze this?

You can freeze the grains. Cook and freeze the grains, then portion them out and put in zip-top bags and stack in the freezer.
This makes it much easier to throw together a quick lunch for the next day, I just toss a bag from the freezer into the fridge before I go to bed.

The grains and vegetables change every so often, giving the salad plenty of variations. Try grains that are unfamiliar to you, you might just find your new favorite thing!

Grain salads for summer

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Yield: 10 cups

Summer Grain Salad

A satisfying and healthy grain salad, perfect for summer cookouts and healthy weekday lunches!

Prep Time 20 minutes

Cook Time 40 minutes

Total Time 20 minutes

Ingredients

1 cup barley, cooked
1 cup farro, cooked
1 cup quinoa, cooked
1 1/2 cups English cucumber, diced
2 cups, grape tomatoes, halved or quartered
1 cup bell peppers, diced
1 cup rainbow carrots, shredded
1/4 cup fresh dill, finely chopped
1/8 cup fresh chives, finely chopped
1/2 cup flat-leaf parsley, chopped
1 1/2 tsp. kosher salt
1/2 tsp. ground black pepper
1/3 cup red wine vinegar
1/4 cup olive oil
zest and juice of 1 lemon, optional... for extra zing!

Instructions

Cook grains according to package directions, set aside to cool completely. (Can be done ahead of time)
In a small bowl: mix vinegar, oil, salt & pepper together and set aside.
In a large bowl, mix grains with vinaigrette until thoroughly combined.
Fold in vegetables and herbs until evenly distributed.

Notes

While your grains are cooking, chop up the veggies and herbs. As they are cooking and cooling, you are getting all the vegetables prepped and ready to toss in.

Use what you have. Freekeh, brown rice, wheatberries, and amaranth are all great options.

Nutrition Information:

Yield:

Serving Size:

1 cup
Amount Per Serving: Calories: 144Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 205mgCarbohydrates: 20gFiber: 3gSugar: 3gProtein: 3g

Nutrition information calculated by a third-party company as a courtesy. It is intended as a guideline only.

Thanks for stopping by! Have a delicious day 🙂

Questions? Send me an email, I’m happy to help. I’d love to send you weekly tips and recipes, so you can get updates about what’s happening in the kitchen!

Originally published 5/29/16, most recent update 4/28/22.

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How to make Orange Ginger Dressing

March 23, 2022

Orange ginger dressing is light and zingy. It’s perfect for your green salads, but also great for dressing grain salads. Made with only a handful of ingredients, this dressing is quick and simple.

Salad dressings, like sherry lime vinaigrette, are easily made at home and are much less expensive than store-bought.

If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.

Mason jar dressing

Use any old jar you have – a jam jar or canning jar is perfect. This orange ginger dressing recipe makes a cup and a half, so you’ll have enough for the week.

I used these spiral pint jars to make the dressing, it leaves a little room at the top to be able to shake it up really well.

Orange ginger dressing in glass jar with oranges and ginger beside jar

I have no shortage of mason jars. Aside from canning jams and making pickles, they are useful for making quick salad dressings.

How to make orange ginger dressing

It honestly couldn’t be easier – pour everything in & shake it up. The best part of making your own salad dressing aside from it being much less expensive, is knowing exactly what’s in it.

Zest and juice the oranges – Add the juice and zest to the jar first.

Peel and grate ginger – Next, peel and grate the ginger, then add to the jar. You can also buy a squeeze tube of ginger paste in the produce section.

Season vinaigrette – Add salt and pepper to taste. It is important to add the salt before adding the oil. This gives it a chance to dissolve into the orange juice.

Add oil – Lastly, add the oil. Secure the top and shake vigorously. To make a proper vinaigrette, drizzle the oil in while whisking or use an immersion blender to emulsify.

All homemade vinaigrettes will eventually separate, this one quicker than most because it doesn’t contain an emulsifier like Dijon mustard. Just shake it up again and it’s ready to use.

How to peel ginger

My preferred method for peeling ginger is a spoon. Use the edge of the spoon to scrape away the skin.

Most people turn the spoon upside down and scrape in a downward motion. I find it easier to do the opposite. I use the edge of the spoon and scrape upward. Try both ways to see what is easier for you.

Spring ginger has very thin skin. Most often, you can find it in Asian markets. It is less fibrous and spicy than it’s older counterpart. Look for it in April and May, and if you find some, grab a hand or two.

Once you have peeled the ginger, grate it for the dressing. It can have a bit of a bite to it, so you may have to adjust the amount of ginger in the recipe to suit your personal preference.

How to zest an orange

Hold the orange in your dominant hand and the zester in the other. Using light pressure, press the orange against the zester and turn to rotate.

The zest will collect on the underside of the zester, give it a good tap against the cutting board or scrape it with your finger to gather it.

orange zest in measuring spoon with microplane

For this orange ginger dressing, use a microplane to zest the fruit. Use light pressure to avoid getting the pith (the white part under the skin), which is bitter. The zest has a ton of flavor, so please don’t skip it.