Name: Grain Salad with Tomatoes and Cucumbers
Yield: 8 servings
Ingredients: 2 cups semi-pearled farro or spelt; Kosher salt; ⅓ 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); ⅓ cup extra-virgin olive oil; 2 Tbsp. red wine vinegar; Freshly ground black pepper; 2 cups torn basil leaves

This image may contain Food Dish Meal Plant and Salad

Photo by Michael Graydon + Nikole Herriott, food styling by Andy Baraghani, prop styling by Kalen Kaminski

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. Serve this salad alongside a picnic menu of beef sliders, shrimp empanadas, and Italian sundaes with Nutella.

Recipe notes