Summer Grain Salad with Heirloom Tomatoes, Green Beans, and Feta
A hearty ancient grain blend made up of millet, red and white quinoa, and buckwheat is tossed with fresh heirloom tomatoes, green beans, and a lemony vinaigrette.
Yield: 6 servings
  • 1 cup Village Harvest Organic Ancient Grain Blend
  • ½ cup Village Harvest Farro Perlato
  • 1 lb string beans, trimmed
  • 2 large heirloom tomatoes, cored and cut into ΒΌ-inch thick slices
  • Salt and black pepper, to taste
  • 2 tbsp olive oil
  • Juice of 1 lemon
  • 1 shallot, minced
  • 2 cups royal corona beans or white beans
  • 8 oz feta cheese, crumbled
  1. Fill a medium saucepan with salted water and bring to a boil over high heat. Once boiling, stir in the ancient grain blend and farro. Cover, ower heat, and simmer for 7 minutes. Add the string beans to the pan with the grains and cover again. Continue to simmer for another 5 minutes, or until string beans are tender and grains are cooked through. Remove from the heat and drain.
  2. Meanwhile, arrange the heirloom tomato slices on a cutting board or baking pan. Sprinkle with salt and let sit while the farro cooks.
  3. Combine the olive oil, lemon juice, and shallot in a small bowl. Whisk thoroughly to combine. Season to taste with salt and black pepper.
  4. Toss together the grains, green beans, white beans, and tomato slices in a large bowl. Stir in the lemon vinaigrette and the feta cheese until well combined. Season to taste with salt and black pepper. Serve warm or at room temperature.
An Eats Well With Others Original
Recipe by Joanne Eats Well With Others at