I am cramming every summer ingredient in every meal I possibly can until all of the beautiful produce is gone. These grain bowls are filllled with some of my absolute summer faves. Grilled corn, always. Avocado, always. Heirloom tomatoes because they’re perfect and so gorgeous. Chopped spinach for some greens. Spiralized zucchini because it’s fun! Delicious, tangy, herby basil vinaigrette to finish. Oh, and how could I forget..salty feta! All of the delicious summer things in one bowl.
I mean..can you even?!
My weekend was filled with all of the summer foods. On Friday, I made my summery toasts, a salad with peaches that is coming to the blog soon, a summery sangria recipe that’ll be on the blog soon, and a crostata with stone fruit! (That recipe is coming soon too). My mom had friends over and we all sat outside and relaxed around all of the food. It was wonderful!
Yesterday was more recipe testing for the blog (all summery food, of course), and same with today. I also went on a walk (and try to, everyday), because before we know it, it’ll be chilly out! I find that taking a walk everyday midday helps a lot to clear my head and de-stress. You should try it.
I love grain bowls because they’re incredibly delicious and customizable. Healthy, and perfect for a texture freaks like me. I used a mixture of farro and quinoa for these, but you can use brown rice, lentils, freekeh, couscous, really whatever grains you have on hand or in the pantry.
You can top these with whatever summer veggies you’d like, but the grilled corn, heirlooms, and avocado are a must.
The basil vinaigrette is super light and works beautifully here. It’s super tangy..I like my vinaigrettes super vinegary. If you don’t, add a few more tablespoons of olive oil.
These are fabulous to make before a busy week. Prep your grains, chop your veggies, make the basil vinaigrette, and keep everything separate in the fridge. Then, just toss everything together when ready to serve. These are fab cold too!
Grain Bowls with Grilled Corn, Heirloom Tomatoes, and Basil Vinaigrette
- For the BOWLS:
- 2-3 c. cooked farro
- 1-2 c. cooked quinoa
- 4 ears corn, grilled
- 3-4 heirloom tomatoes, chopped
- 1 zucchini, spiralized
- 2 c. spinach, chopped
- feta crumbles for topping
- For the VINAIGRETTE:
- 1 c. packed fresh basil
- juice of 1 lemon
- 1/2 c. champagne vinegar
- 1 T. honey
- 1/2 c. olive oil
- 1/4 tsp. salt
- 1/4 tsp. pepper
Cook your grains according to package directions. Use whatever you like! Make the vinaigrette. In a high powered blender or food processor, blend the basil, lemon juice, vinegar, honey, olive oil, salt, and pepper until completely smooth.
- To assemble, portion the grains into bowls, then top with spinach, zucchini noodles, grilled corn, and heirloom tomatoes. Drizzle with basil vinaigrette and top with crumbled feta. Season with salt and pepper to taste!
*To grill my corn, I always brush with olive oil, season with salt and pepper, and grill on medium/high until charred.
*I buy the quick cooking farro to save time. I buy it at Trader Joe's and Whole Foods. It takes 10 minutes to cook.
Join me in eating bowls of summer.