This savory grain salad combines three ancient grains with fresh vegetables, fragrant herbs, olives, and sun-dried tomatoes, all tossed in a homemade balsamic vinaigrette.
Whether you need a hearty plant-based side, lunches for work or school, or an easy picnic option, this salad fits the bill. It’s packed with texture and bright Mediterranean flavors from fresh produce, olives, and sun-dried tomatoes.
If you want other salad ideas, try Greek Cucumber Salad or Orzo Lemon Salad.
Why You’ll Love This Recipe
- Protein packed: Each serving provides a solid amount of plant protein.
- Vegan & plant-based: No meat, dairy, or eggs — suitable for vegan diets.
- Full of flavor: A bright balsamic vinaigrette plus herbs, olives, and sun-dried tomatoes give this salad bold flavor.
- Great for meal prep: It stores well in the fridge and travels easily for lunches or picnics.
Ingredient Notes
Ancient grains: This recipe uses quinoa, farro, and barley—each cooked before combining.
Herbs: Fresh basil brightens the salad; avoid dried basil for best flavor.
Balsamic vinaigrette: A simple homemade vinaigrette brings everything together.
See the recipe card below for exact ingredient amounts.
Substitutions & Variations
Make it spicy: Add crushed red pepper flakes to the dressing for a kick.
Use store-bought dressing: A quality store vinaigrette works if you need to save time.
Switch up the grains: Substitute any cooked grain you prefer in place of the quinoa, farro, or barley.
You can also use a different vinaigrette such as Italian or lemon-herb for a new flavor profile.
Step-by-Step Instructions
Step 1: Cook the quinoa, farro, and barley according to package instructions. They have different cooking times, so use separate pots or stagger additions in one pot.
Step 2: Whisk together the balsamic vinaigrette ingredients and set aside so the flavors meld.
Step 3: Wash and prep all produce as listed in the recipe.
Once the grains are cooked and cooled, combine them with the vegetables, olives, sun-dried tomatoes, and basil in a large bowl. Add dressing to taste.
Step 4: Gently toss until everything is evenly coated. Adjust seasoning and add more dressing if desired.
How to Serve Grain Salad
- In a wrap: Use the salad as a filling with lettuce and extra dressing in a tortilla.
- Over greens: Spoon the grain salad onto fresh greens for a more traditional salad.
- On its own: It’s a complete, balanced meal with grains, vegetables, and healthy fats.
- As a side dish: Serve alongside your favorite proteins or bring it to potlucks and picnics.
Expert Tips
- Make the dressing early: Prepare the vinaigrette while the grains cook to give the flavors time to meld.
- Make extra dressing: Extra vinaigrette lets you dress more generously or serve the salad over greens or in wraps.
- Cook grains in broth: Use vegetable broth instead of water for extra depth of flavor.
Frequently Asked Questions
Ancient grains are varieties that have remained largely unchanged over centuries, such as farro, barley, and quinoa.
A grain salad typically combines cooked grains with vegetables, herbs, and a dressing or vinaigrette.
Allow the salad to cool to room temperature, then store it in a covered container in the refrigerator for up to three days.
More Vegan Salads You’ll Love
Fall Harvest Salad-
Tabouli (Tabbouleh)
-
Mediterranean Salad
-
Vegan Chickpea Salad
If you try this recipe, please leave a star rating or a comment — feedback is always appreciated!
Ancient Grains Salad
Ingredients
- 1 cup quinoa, cooked
- 1 cup farro, cooked
- 1 cup barley, cooked
- 1 cup cucumber, diced
- ½ cup kalamata olives
- ½ cup sun-dried tomatoes, sliced
- ½ cup cherry tomatoes, halved
- ½ cup red onion, diced
- 1 cup basil, chopped
Balsamic Vinaigrette
- 2 tablespoons balsamic vinegar
- ¼ cup olive oil
- 1 clove garlic, minced
- ½ teaspoon agave nectar
- 1 tablespoon Dijon mustard
Instructions
- Cook quinoa, farro, and barley according to package instructions; then allow to cool.
- While the grains cook, whisk together the balsamic vinegar, olive oil, garlic, agave, and Dijon until combined.
- Wash and prepare all vegetables and herbs as listed.
- In a large bowl, combine the cooled grains with vegetables, olives, sun-dried tomatoes, and basil. Add dressing to taste and toss gently until evenly coated.