Grain Salad with Tomatoes and Cucumbers

Revisado por Editores de receitas do Reino UnidoAutoria de Editores de receitas do Reino UnidoPublicado originalmente 28 Jan 2026

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This vibrant tomato and cucumber grain salad is a celebration of fresh, seasonal textures and bright flavours. By toasting the farro before simmering, you unlock a deep, nutty aroma that perfectly complements the sweetness of the cherry tomatoes and the crispness of the Persian cucumbers. It is a wonderful example of balanced nutrition, offering a satisfying mix of complex carbohydrates, healthy fats from the pine nuts, and a wealth of vitamins from the abundance of fresh vegetables.

Ideal for meal preparation or a light summer supper, this versatile dish can be served at room temperature or chilled. The grains can be cooked and stored a day in advance, making it a stress-free option for busy weekdays or weekend gatherings. To keep the flavours at their peak, ensure you add the fresh basil just before serving, allowing its fragrant, peppery notes to shine through the simple lemon and oil dressing.

Ingredients for Grain Salad with Tomatoes and Cucumbers

300g semi-pearled farro or spelt
Sal kosher
50g de pinhões
3 medium Persian cucumbers, peeled, cut into 3/4" pieces
3 medium tomatoes, thinly sliced
575ml Sun Gold and/or cherry tomatoes, halved crosswise
1 cebola roxa pequena, fatiada bem finamente
Juice of 1 lemon (or more)
80ml de azeite de oliva extra-virgem
2 colheres de sopa de vinagre de vinho tinto
Pimenta preta moída na hora
2 cups torn basil leaves

How to make Grain Salad with Tomatoes and Cucumbers

Preheat oven to 177°C. 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.

Farro can be cooked 1 day ahead. Let cool; cover and chill.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.