Summery Grain Salad


Have you ever eaten the Middle Eastern wheat salad called tabouli? This recipe is similar—and similarly delicious. If you want to turn it into a main dish, just stir in a can of drained beans or tuna—or, like Kids Advisory Board memberSophia, top the salad with cooked salmon.

kitchen gear

  • Cutting board
  • Sharp knife (adult needed)
  • Measuring cups
  • Measuring spoons
  • Medium pot with lid
  • Strainer or colander
  • Large bowl
  • Large spoon



  • 1/2 cup raw grain or small pasta(such as barley, brown rice, pearl couscous, or orzo pasta), cooked according to the instructions on the package and drained
  • 2 cups fresh or frozen (thawed) corn kernels
  • 1 English cucumber (the kind that comes wrapped in plastic), diced, or 1 regular cucumber, peeled and diced
  • 1 pint (2 cups) cherry tomatoes, halved or quartered
  • 1 cup fresh parsley leaves, chopped
  • 2 tablespoons finely chopped onion (any kind), or 2 scallions, roots trimmed off, green and white parts chopped
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice or vinegar (any kind)
  • 1/2 teaspoon salt



  • Put the cooked grain or pasta (it’s fine if it’s still warm), corn, cucumber, tomatoes, parsley, and onion in the bowl and stir to mix.
  • Drizzle the olive oil and lemon juice or vinegar on the mixture and mix well.Sprinkle on the salt and mix again. Taste the salad. Does it need more lemon juice or another pinch of salt? If it does, add it and taste again.
  • Serve right away, or cover and refrigerate up to 3 days.



  • Add 1⁄2 cup toasted nuts, chopped.
  • Add 1⁄2 cup dried fruit, chopped if large.
  • Add 1⁄2 cup crumbled feta cheese.

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