Number Of Ingredients 11 Steps:

Add water, pinch salt and wheat berries to a medium saucepan. Bring to a rolling boil. Reduce heat to a simmer. Cover and cook until tender, about 1 hour. Drain well. Let cool. To cool faster, spread out on baking sheet. In a large bowl, combine cooked wheat berries, tomatoes, green onions, cucumber and cheese. To make the dressing: whisk together olive oil, apple cider vinegar, Dijon mustard and salt and pepper. Toss dressing with salad. Stir in basil. Let salad stand in fridge to develop flavours before serving, about 30 minutes.

Time 10m Yield 4 servings Number Of Ingredients 7 Steps:

Combine all ingredients in a bowl. Dress with vinegar and oil, salt and pepper, to your taste.

Time 25m Yield 8 servings. Number Of Ingredients 9 Steps:

In a serving bowl, combine the tomatoes, green pepper, cucumber and onions. Sprinkle with sugar; toss to coat. Let stand for 15 minutes. Stir in water, vinegar, salt and pepper. Cover and refrigerate for 2 hours. Stir; serve with a slotted spoon.

Time 2h15m Yield 6 Number Of Ingredients 9 Steps:

Whisk water, vinegar, oil, sugar, salt, and pepper together in a large bowl until smooth; add cucumbers, tomatoes, and onion and stir to coat. Cover bowl with plastic wrap; refrigerate at least 2 hours.

Time 15m Yield 6 Number Of Ingredients 10 Steps:

Combine the olive oil, vinegar, garlic, salt, and black pepper in a jar with a lid; set aside. Gently combine the spinach, arugula, tomatoes, bocconcini cheese, and onion in a pretty serving bowl. Shake the salad dressing vigorously to combine, and drizzle over the salad to serve.

Time 10m Yield 4 serving(s) Number Of Ingredients 7 Steps:

Slice the tomatoes into twelve 1/2-inch slices. Slice the bocconcini into twenty-four 1/2-inch slices. Arrange the tomato slices on a serving plate, alternating them with 2 slices of bocconcini. Place the basil leaves between the bocconcini slices. Drizzle with the olive oil. Sprinkle with basil and season with salt and lots of fresh ground black pepper.

Time 20m Yield 4 serving(s) Number Of Ingredients 9 Steps:

On large plate, toss the onion with the vinegar and a pinch of salt. Spread in a single layer and let sit for 20 minutes to pickle. In bowl, combine the tomatoes, olives, 1 T basil and 2 t olive oil; season lightly with salt and pepper. In separate bowl, combine the bocconcini, remaining 1 T basil, remaining 2 t oil and a pinch of salt. Fill 4 martini glasses with the tomato salad, bocconcini and onions.

Time 10m Number Of Ingredients 7 Steps:

Combine tomatoes, parsley, bocconcini, olives, oil, and vinegar in bowl, and toss to combine. Season with salt and pepper. Serve immediately.

More about “tomato cucumber and bocconcini grain salad recipe 455”

Yield 8 servings Number Of Ingredients 12 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.