Grain And Pesto Salad With Cherry Tomatoes Recipes

PESTO TOMATO SALAD

Steps:

• Arrange sliced vine-ripened tomatoes on serving dish.
• In bowl combine grape tomatoes, pesto and red onion and toss until evenly coated.
• Arrange tomato mixture over sliced tomatoes.

PESTO PASTA WITH CHERRY TOMATOES

Steps:

• Place the pesto ingredients into a food processor and pulse until you reach your desired consistency.
• Toss the tomatoes with the olive oil, garlic, salt, red peeper flakes, and pepper and set aside.
• Heat a large pot of lightly salted water to a boil, then cook the pasta until it is "al dente".
• Drain the pasta, then return to the pot.
• Add the pesto and cherry tomatoes and toss with the hot pasta over medium high heat until piping hot.
• Serve in individual bowls, passing the cheese at the table.

GRAIN SALAD WITH TOMATOES AND CUCUMBERS

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.

CHERRY TOMATO SALAD

Steps:

• In a big bowl, combine cherry tomatoes, green olives, back olives, and spring onion.
• In a dry skillet, toast pine nuts over medium heat until golden brown, turning frequently. Stir into tomato mixture.
• In a small bowl, mix together olive oil, red wine vinegar, sugar, and oregano. Season to taste with salt and pepper. Pour over salad, and gently stir to coat. Chill for 1 hour.

GRAIN AND PESTO SALAD WITH CHERRY TOMATOES

Steps:

• Stir pesto into cooked grains. Season with salt, pepper, and vinegar. Toss in cherry tomatoes, Parmesan, and basil.

PESTO FARRO WITH CHERRY TOMATOES

Steps:

• Rinse farro under cold water, then pour in boiling water (10-11 cups) and cook until tender but not mushy, about 30 minutes.
• Drain, rinse again under cold water.
• Put in a serving bowl with the pesto, mix well until completely coated in sauce.
• Add halved cherry tomatoes (and prawns if using), mix, cover with plastic and chill for at least 1 hour.