chopped summer grain salad with lemon herb tahini dressing
This might just be the dish of the summer for me this year. It’s light, crunchy, and cooling with lots of lemon, fresh, seasonal herbs, and a flavorful, creamy, garlicky dressing (which I’d recommend doubling so there is enough leftover for other salads, sandwiches, crudité, etc.). There’s minimal cooking required so your kitchen can stay nice and cool as the temperatures rise. It really embraces all of the best summer veg like cucumbers, tomatoes, snap peas, and leaves them mostly as-is so their true essence shines through. After the chopping, it all comes together very quickly.
This recipe would be perfect for as a side at your next barbecue, picnic, or summer potluck and also makes a great lunch or weeknight dinner. While basil is essential to this dish, I recommend having fun adding other summer herbs into the mix, like oregano, chives, parsley, and dill. The more the merrier! For my dairy free friends, the feta in this dish is optional but it really adds a nice salty, tangy flavor, so if you can find a substitute (this recipe for vegan feta from Rainbow Plant Life is incredible!), I would recommend it. To take this salad over the top, eat it with some slices of grilled sourdough drizzled with olive oil and flaky salt (also warm pita or pita chips work here too). Best enjoyed outside in the grass under a shady tree on a long summer afternoon.
chopped summer grain salad with lemon herb tahini dressing
ingredients
chopped summer grain salad
1 cup dried farro (or any other grain like bulgur wheat, millet, quinoa)
1 14oz can chickpeas drained and rinsed
6 oz sugar snap peas (my personal favorite but you could also sub snow peas or green beans) diced
1 cup cherry tomatoes halved
2-3 mini cucumbers (also called Persian cucumbers) or 1 English cucumber finely diced
3 scallions diced
handful of chopped basil
3/4 cup feta (use vegan feta if avoiding dairy) (optional)
handful of other chopped herbs like oregano, parsley, dill, etc.
lemon herb tahini dressing
3 tbsp tahini
lemon juice and zest from one whole lemon
1 clove garlic grated
1 big handful of basil
1 tsp honey or maple syrup
1/2 tsp salt
fresh cracked pepper (to taste)
water
instructions
Cook the farro (or other grain) according to instructions. Once cooked, set aside.
Make the dressing. In a blender or food processor combine the tahini, lemon juice, lemon zest, garlic, basil, honey, salt, pepper, and 2 tablespoons of water. Blend until smooth. If it’s too thick, add more water. Taste and adjust. If necessary, add more lemon juice, salt, or honey depending on your preference. Set aside.
Combine the farro, chickpeas, sugar snap peas, cherry tomatoes, cucumber, scallions, basil, chickpeas, herbs (if using), feta (if using) and a pinch of salt in a large bowl.
Add the dressing to the bowl and stir until evenly distributed. Taste and adjust as needed. I usually like to add another squeeze of lemon juice, some flakey sea salt, and fresh cracked black pepper at the end.
Enjoy with some grilled bread or however you like. :)
