top of page


While I haven't jumped on the batch-cookery bus (I like to cook most meals), I do see the usefulness in making something for lunch to eat on all week. This salad is ideal for make-ahead because the flavors develop as it sits. As I write this, I have had it for lunch for four days, each day being thankful for a grab-and-eat thing that tastes pretty dynamite.

Salad is GF and DF- also easily made vegetarian/vegan by removing the salami.

Any grain will do, barely, rice, quinoa, millet, etc. Use what you have!

Notes: 90-second 7-Grain blend is Simply Organic (at Aldi).


Ingredients: 4 tbsp. garlic-infused olive oil, juice of 1 lemon, 1/2 tsp. sea salt, 1/2 tsp. pepper, 8-10 ounces grain blend, 1/2 chopped yellow bell pepper, 1/2 chopped red bell pepper, a small handful of chopped cilantro or parsley, 4 ounces sliced hard salami, 1 minced shallot, 1 can of chickpeas--drained.

Serves 4-6.

1. In the bottom of a large bowl, whisk the oil, lemon juice, sea salt and pepper.

2. Add grains to bowl, followed by bell pepper, shallot, hard salami, chickpeas and cilantro (or parsley.)

3. Toss gently to combine. Let rest 20 minutes at room temperature before serving. Or cover and store in the refrigerator.

#Grainy Mediterranean Salad #grain salad #make-ahead lunch #Mediterranean salad


bottom of page