When summer rolls around, there’s nothing we want to do more than pile a dozen different vegetables into a bowl and call it lunch. Pair raw, roasted or gently sautéed veggies with a grain (maybe even a local one!) and that dream is complete. Enjoy these simple, nourishing summer grain salads on their own or add fried eggs, tofu or some grilled fish if you need a bit more heft.
Summer Rye Berry Salad
If you want to use a local grain, there’s no better place to explore than Meadowlark Community Mill’s website. These New York City chefs turned farmers are producing an array of flour, dried beans and berries on their organic farm outside Ridgeway. Berries are the hulled, whole kernel form of wheat, rye or spelt and they make a great, toothsome grain salad.
Persian-Inspired Wild Rice Bowl
It’s no surprise that a recipe from our local CSA coalition would play up the beautiful variety of produce available this time of year. CSA members and enthusiasts are experts at using a wide range of vegetables in one recipe, and this wonderful wild rice bowl is no exception. The hearty bowl is an herby, vibrant celebration of summer inspired by Persian flavors.
Zucchini Farro Salad with Burrata and Lemon
This recipe combines a few of my favorite flavors of summer: deeply cooked onions, tender, almost jammy zucchini, bright lemon zest, and a big ball of fresh burrata. If you’re not a fan of burrata, thick pieces of shaved Parmesan also work well.
Marinated Millet Salad with Tomatoes & Cucumbers
Tomatoes make a wonderful addition to any grain salad. They add brightness, acidity and a pop of color. However, they release their juices as the salad sits which can make it a bit soggy. For that reason, this salad is best eaten right away. If you want to prepare it in advance, be sure to add the tomatoes right before serving.
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