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May 30, 2020

Summer Grain Bowl with Lemon Basil Vinaigrette

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Where I live, the farmer’s markets are in full swing with the season’s bounty of tomatoes, berries, herbs, and greens. I wanted to create a summer grain bowl that gave homage to the best of summer’s crops. Sweet corn, blueberries and cherry tomatoes take center stage while a zippy lemon basil vinaigrette makes the flavors dance.

summer grain bowl with cherry tomatoes, corn and blueberries

How to meal prep this bowl

Every week, I pick a grain to batch cook and have on hand. It’s really easy to get tired of having quinoa and brown rice in regular rotation, so barley is one of my favorite grains to get me out of that rut. I love it’s nutty flavor and slightly chewy texture. BONUS: it’s incredibly nutritious and high in fiber so you can chalk it up as a win-win. I like to stock up on my grains in the bulk section of my grocery store which saves me money and cuts down on wasteful plastic packaging. Another win.

In this recipe you’ll want to look for pearl barley versus pot barley, which luckily is more readily available anyways. Then just cook according to the directions on your package. For mine, I had a quick cooking barley on hand which I only had to simmer in a pot full of water for about 12-15 minutes.

Once you’ve meal prepped your barley for the week, you’ll have it on hand to toss in soups, salads, or use as a yummy side dish with roasted vegetables. The lemon basil vinaigrette also happens to be delicious drizzled over a filet of salmon or chicken skewers to name a few.

summer grain bowl with cherry tomatoes, corn and blueberries

How to build your grain bowl

Like any salad, grain bowls (aka buddha bowls) are great because they are endlessly customizable to whatever ingredients you have on hand and the flavors you love. For me, the only real science to it is in balancing out the textures. You’ll want a nice blend of crunchy, creamy, sweet, sour, bitter, nutty and herbaceous notes. If you want to take your summer grain bowl to the next level, here’s what you’ll want to include:

  • Veggies: too many to list! My favorites are corn, cucumber, snap peas, asparagus, sweet potatoes, squash, carrots, avocado…
  • Fruits: berries, stone fruit, tomato, citrus, dried cranberries
  • Nuts & Seeds: walnuts, pumpkin seeds, sunflower seeds, pecans, pistachios to name a few
  • Cheese: goat cheese, feta, parmesan shavings, shredded cheddar, blue cheese crumbles
  • Greens: spinach, spring mix, kale, arugula, romaine, and micro greens for starters
  • Protein: hardboiled eggs, shredded chicken, tuna, salmon
  • Grains: Barley, quinoa, brown rice, farro, couscous, whole wheat pasta
  • Fresh herbs: basil, cilantro, parsley, tarragon, dill and mint
summer grain bowl with cherry tomatoes, corn and blueberries
Tomatoes, corn, blueberries and barley in a bowl.

Summer Grain Bowl with Lemon Basil Vinaigrette

This grain bowl shows off the best of summer's bounty with a medley of fresh fruits and vegetables. A zippy lemon basil vinaigrette make the flavors dance.
5 from 6 votes
Print Recipe Pin Recipe
Prep Time 15 mins
Total Time 15 mins
Course Salad, Side Dish
Cuisine American
Servings 2 meals

Equipment

  • food processor or blender

Ingredients
  

Grain Bowl

  • 1 cup pearl barley, cooked according to directions
  • 2 cups spinach or arugula
  • 1/2 cup fresh blueberries
  • 1/2 cup cherry tomatoes, halved
  • 1/2 cup fresh corn, raw
  • 1/4 cup crumbled goat cheese
  • 2 tbsp roasted sunflower seeds

Lemon Basil Vinaigrette

  • 2 cups fresh basil
  • 2 tbsp red wine vinegar
  • 2 cloves garlic
  • 1 whole lemon, zested and juiced
  • 1/2 tsp kosher salt
  • 1/2 cup extra virgin olive oil

Instructions
 

  • Cook barley according to directions on package, drain and cool.
  • In a food processor, combine basil, garlic, red wine vinegar, lemon juice, lemon zest and salt. Pulse until combined. Then slowly drizzle in the olive oil with the machine on until thoroghly combined.
  • In a big bowl, layer barley and spinch or arugula with the tomatoes, corn and blueberries.
  • Top with crumbled goat cheese and sunflower seeds. Drizzle with lemon basil vinaigrette.

Notes

*The lemon basil vinaigrette will give you extra dressing leftover.  I recommend it drizzled on salmon, chicken, tossed with pasta or as a salad dressing.
*You can use thawed, frozen corn in this recipe but it won’t have the same texture and sweetness as the raw corn.  
*The cooked barley will keep in your fridge for 4-5 days and you can also freeze it.
Tried this recipe?Let us know how it was!
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Filed Under: Lunch, Salads and Sides, Vegetarian Tagged With: buddha bowl, grain bowl, salad, summer, vegetarian

Reader Interactions

Comments

  1. Megan says

    May 30, 2020 at 11:14 pm

    5 stars
    Looks amazing and so healthy!

    Reply
    • Katie Clack says

      May 30, 2020 at 11:18 pm

      Thanks! I hope you try it!

      Reply
  2. Scott McFeron says

    May 31, 2020 at 4:28 pm

    5 stars
    Looks amazing, I’m looking forward to getting the ingredients together and making it.

    Reply
  3. Taisiya Feskov says

    October 5, 2020 at 2:52 am

    5 stars
    This salad bowl is amazing! I prepared it today and was so delighted ! My whole family enjoyed it! even my 2 year old son had a good portion and enjoyed. And as you might know its hard to please 2 year olds 🙂 (well, at least in my case)
    Thank you Katie for sharing such great recipe!

    Reply
    • Katie Clack says

      April 10, 2021 at 8:14 pm

      That’s amazing! So happy to hear your whole family enjoyed it! 🙂

      Reply
  4. Jesse says

    April 10, 2021 at 8:13 pm

    5 stars
    Great balance of flavors! And so quick and easy!!

    Reply
    • Katie Clack says

      April 10, 2021 at 8:15 pm

      So glad you enjoyed it!

      Reply
  5. Loren says

    June 4, 2021 at 1:48 pm

    5 stars
    This is one of our favorite summer throw together dinners!!

    Reply

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Celebrating the start of summer with this Rhubarb Celebrating the start of summer with this Rhubarb 75, my spin on a classic! 🥂. Amp up the traditional flavors of a French 75 by adding a splash of this rhubarb simple syrup (also delicious in lemonade!) 

Rhubarb 75

Ingredients
2 oz of Gin
2 oz of Champagne
2 oz of Rhubarb syrup(or more if you like it sweeter)
Half a squeeze of fresh lemon
Ribbons of Fresh Rhubarb, for garnish, optional

1.)Add Rhubarb syrup to the bottom of the glass.
2.) Add gin and lemon juice, stir
3.) Top with champagne and enjoy!

Rhubarb Syrup 

4 cups chopped fresh rhubarb
1 cup Granulated Sugar
1 cup Water
2 Tablespoons of fresh Lemon Juice
1 Tablespoon of Pink Peppercorns

Mix all ingredients into a pot on the stove on medium high for 20- 25 minutes.
Strain rhubarb mixture
Store Rhubarb syrup, up to ten days in the fridge, if it lasts that long.

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