A healthy grain salad that’s packed with summer vegetables! This Mediterranean Grain Salad with Roasted Summer Vegetables makes a great side dish or main!
Our garden is bursting with summer veggies and I am eagerly cooking with them everyday! I love summer and the ability to walk into my yard and pick up fresh veggies whenever I need them. Our produce is put to use minutes after being picked and you can really taste the freshness in every bite. This is my heaven right now and I am so grateful for being able to grow my own veggies!
That said, I am not much of a fan of the heat we have been having – a little heat is okay but if it is hot enough that I am sweating while sitting motionless in the shade, its a problem. Especially if I am nowhere near the beach and there is no tropical cocktail in hand.
The zucchinis, on the other hand, are loving this weather and so are our tomatoes! They have been growing like crazy and I have been incorporating them into our meals quite a bit these days. This grain salad is one of the ways we have used up these delicious summer vegetables and it is so delicious, I am already planning on making it again!
We made this as a side salad for our grilled fish dinner the other night and it was so lovely. The next day I had the leftovers for lunch and loved them just as much. Hot or cold, side or main, this salad is just lovely!
How to make Mediterranean Grain Salad with Roasted Summer Vegetables
To make this salad, you will need:
- 1 cup grain of choice or a mix (I used an organic mix that contained brown rice, spelt, durum wheat, and barley)
- 1 small yellow zucchini and 1 small green zucchini, chopped into bite size pieces
- a cup cherry tomatoes
- 1/4 onion, sliced
- 2 tablespoons olive oil, divided
- 1/4 cup feta, crumbled
- 1 1/2 teaspoons dry oregano
- juice of 1/4 lemon
- salt and pepper to taste
To start, I cook the grains according to the package directions and then drain them and set them aside.
While they are cooking, I set the oven to preheat to 400F. I toss chopped zucchinis, onion and cherry tomatoes with 1 tablespoon of olive oil and 1/2 teaspoon of salt and place them on a cookie sheet lined with parchment paper. They roast in the oven for approximately 25 minutes and then I let them cool down.
In a large bowl, I add the cooked grains, roasted vegetables, feta, 1 tablespoon of olive oil, lemon juice, oregano and salt and pepper. Everything gets tossed together and voila! Salad is ready!
I hope you enjoy this side dish as much as I do! Bon appetit!
-Cathy
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Swiss Chard Salad with Ancient Grains
Mediterranean Grain Salad with Roasted Summer Vegetables
Ingredients
- 1 cup grains of choice or a mix (I used an organic mix that contained brown rice, spelt, durum wheat, and barley)
- 1 small yellow zucchini chopped into bite size pieces
- 1 small zucchini chopped into bite size pieces
- 1 cup cherry tomatoes
- 1/4 onion sliced
- 2 tablespoons olive oil divided
- 1/4 cup feta crumbled
- 1 1/2 teaspoons dry oregano
- juice of 1/4 lemon
- salt and pepper to taste
Instructions
- Cook grain or grains according to package directions. Drain and set aside.
- Preheat oven to 400F. While grains are cooking, toss chopped zucchinis, onion and cherry tomatoes with 1 tablespoon of olive oil and 1/2 teaspoon of salt. Place on a cookie sheet lined with parchment paper and roast in the oven for approximately 25 minutes. Let cool.
- In a large bowl, add cooked grains, roasted vegetables, feta, 1 tablespoon of olive oil, lemon juice, oregano and salt and pepper. Toss to combine.
Note: Metric ingredient measurements are provided as a courtesy using a third-party calculator and are rounded to the nearest unit. The recipes provided on this site have not been tested with metric measurements and their accuracy cannot be verified.
Nutrition
The nutritional information provided is based on third-party calculations and is an estimate only. Accurate nutritional facts will vary based on the particular brands used, portion sizes, measurement accuracy and more.
