Grain And Pesto Salad With Cherry Tomatoes Recipes

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PESTO TOMATO SALAD



Pesto Tomato Salad image

Pesto Tomato Salad is an easy 4 ingredient recipe. Garden fresh tomatoes and red onion are tossed in a homemade pesto transforming juicy tomatoes into a recipe that's bursting with fresh flavor and summertime goodness.

Provided by Gwynn Galvin

Categories     Salad     Side Dish

Time 10m

Number Of Ingredients 4

1 lb. vine-ripened tomatoes, (sliced)
1 cup heirloom grape tomatoes, (halved lengthwise)
3 Tbs. homemade pesto ( or store bought pesto)
2 Tbs. thinly sliced red onion

Steps:

  • Arrange sliced vine-ripened tomatoes on serving dish.
  • In bowl combine grape tomatoes, pesto and red onion and toss until evenly coated.
  • Arrange tomato mixture over sliced tomatoes.

Nutrition Facts : Calories 73 kcal, Carbohydrate 7 g, Protein 2 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 113 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving

GRAIN AND PESTO SALAD WITH CHERRY TOMATOES



Grain and Pesto Salad with Cherry Tomatoes image

This recipe was created with flexibility in mind, and is a great way to use up leftover ingredients.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 7

Pesto
Cooked grains (brown rice, farro, or wheat berries)
Salt and pepper
Vinegar
Halved cherry tomatoes
Grated Parmesan
Basil, shredded

Steps:

  • Stir pesto into cooked grains. Season with salt, pepper, and vinegar. Toss in cherry tomatoes, Parmesan, and basil.

GRAIN SALAD WITH TOMATOES AND CUCUMBERS



Grain Salad with Tomatoes and Cucumbers image

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.

Provided by Ignacio Mattos

Categories     Bon Appétit     Salad     Side     Grains     Cucumber     Tomato     Summer     Picnic     Pine Nut     Basil

Yield 8 servings

Number Of Ingredients 12

2 cups semi-pearled farro or spelt
Kosher salt
1/3 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)
1/3 cup extra-virgin olive oil
2 Tbsp. red wine vinegar
Freshly ground black pepper
2 cups torn basil leaves

Steps:

  • Preheat oven to 350°F. 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.
  • Do Ahead
  • Farro can be cooked 1 day ahead. Let cool; cover and chill.

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