Remember when we professed our love for Martha & Marley Spoon? (If you missed it, click here to catch us waxing poetic on the tasty meal kit.) We’re still dreaming about the dishes we prepared! One thing we love about this meal kit is that it inspires us to challenge ourselves in the kitchen and use ingredients or techniques we might not otherwise try. To keep the momentum (and delicious flavors) going, their team sent over a recipe that uses our favorite vegetable of summer — heirloom tomatoes!

This grain salad has got it going on. Hearty gluten free grains, crunchy green beans, and chickpeas are tossed with a bright lemon-shallot dressing. The salad gets topped with heirloom tomatoes, the star of this meal, simply salted before being added to unlock optimal tomato flavor. A generous sprinkling of crumbled feta brings it on home. Cook, relax, and enjoy!

Heirloom Tomato Grain Salad with Green Beans & Feta
Cooking time: 30 minutes
2 servings

Ingredients

  • 1 lb heirloom tomatoes
  • 6 oz green beans
  • 1 can chickpeas
  • 1 lemon
  • 1⁄2 oz fresh parsley
  • 1⁄2 cup gluten free grains (brown rice, buckwheat, 
amaranth & red quinoa)
  • 3 oz shallot
  • 2 oz feta
  • coarse salt
  • olive oil
  • freshly ground pepper

Step 1 – Salt tomatoes

Bring a medium saucepan of salted water to a boil. Remove core from tomatoes and slice into 1⁄4-inch wedges. Spread out on a cutting board and season with 1⁄2 teaspoon salt.

Step 2 – Prep Ingredients

Trim stem ends from green beans. Drain and rinse chickpeas. Zest lemon into a large bowl. Juice lemon into a medium bowl. Pick parsley leaves from stems and roughly chop leaves.

Step 3 – Cook grains and green beans

Add grains to boiling water and cook until almost tender, about 7 minutes. Add green beans and continue to cook until grains are tender and green beans are crisp-tender, about 4 minutes. Drain grains and beans and transfer to large bowl with lemon zest.

Step 4 – Make dressing

Cut shallot in half, peel, then finely chop 2 tablespoons. Transfer chopped shallots to the medium bowl with lemon juice. Add 2 tablespoons oil to the bowl and whisk to combine. Season to taste with salt and pepper.

Step 5 – Season grains

Add chickpeas and half of the parsley to the grains and toss with 2 tablespoons oil. Season to taste with salt and pepper.

Step 6 – Serve

Divide grain salad between plates and top with tomatoes. Drizzle all over with dressing. Top with feta and remaining parsley. Enjoy!