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Grain Salad with Tomatoes and Cucumbers

This vibrant tomato and cucumber grain salad is a celebration of fresh, seasonal textures and bright flavours. By toasting the farro before simmering, you unlock a deep, nutty aroma that perfectly complements the sweetness of the cherry tomatoes and the crispness of the Persian cucumbers. It is a wonderful example of balanced nutrition, offering a satisfying mix of complex carbohydrates, healthy fats from the pine nuts, and a wealth of vitamins from the abundance of fresh vegetables.

Ideal for meal preparation or a light summer supper, this versatile dish can be served at room temperature or chilled. The grains can be cooked and stored a day in advance, making it a stress-free option for busy weekdays or weekend gatherings. To keep the flavours at their peak, ensure you add the fresh basil just before serving, allowing its fragrant, peppery notes to shine through the simple lemon and oil dressing.

Continue reading below

Ingredients for Grain Salad with Tomatoes and Cucumbers

  • 300g semi-pearled farro or spelt

  • Kosher salt

  • 50g pine nuts

  • 3 medium Persian cucumbers, peeled, cut into 3/4" pieces

  • 3 medium tomatoes, thinly sliced

  • 575ml Sun Gold and/or cherry tomatoes, halved crosswise

  • 1 small red onion, very thinly sliced

  • Juice of 1 lemon (or more)

  • 80ml extra-virgin olive oil

  • 2 tablespoons red wine vinegar

  • Freshly ground black pepper

  • 2 cups torn basil leaves

How to make Grain Salad with Tomatoes and Cucumbers

Preheat oven to 177°C. 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.

Farro can be cooked 1 day ahead. Let cool; cover and chill.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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