A refreshing grain salad full of summer flavors and wholegrain goodness - perfect for lunches all week long.
Start by cooking a cup and a half of your chosen grain: black barley or wheat berries would be delicious, but farro or a mixture works too. Once cooked, allow your grain to cool.
Meanwhile, put into a large bowl:
2 sliced Lebanese cucumbers
1/2 cup of cauliflower pickles (or spice things up with Giardiniera)
1 grated or chopped carrot
1 container of halved cherry tomatoes
A handful of finely chopped fresh herbs (dill, oregano, basil or chives).
Make a simple vinaigrette with balsamic or apple cider vinegar, mustard, and olive oil.
Toss all of your vegetables in the dressing, then add your cooked grain.
Crumble in feta cheese, mix and test for seasoning again.
For extra greens, add a handful or 2 of very finely chopped kale.
