Fresh Summer Grain Bowls: Light Recipes with Seasonal Produce

Let’s call this what it is: a big, colorful summer grain bowl overflowing with fruit and vegetables.

This is essentially a throw-every-summer-ingredient-into-a-bowl salad — but because trends insist, we’ll call it a grain bowl. It’s a vibrant mix of farro and quinoa with all the juicy peaches, cherries and summer vegetables you can gather. It’s simple, fresh and utterly delicious.

Look at these colors. This bowl is a celebration of summer produce — bright peaches, deep-red cherries and rainbow-hued vegetables. It’s the sort of salad that makes you wish summer could last forever.

I like a little vegetable with my fruit, so this bowl balances sweet and savory. The stars here are sliced ripe peaches and halved Bing cherries, joined by corn, halved cherry tomatoes, crunchy rainbow carrots, ultra-thin radish slices, quartered cucumber and a generous handful of fresh herbs. The combination delivers major flavor in every bite.

A small crumble of gorgonzola adds tang that complements the peaches beautifully. I also topped the bowls with rainbow microgreens for extra texture and freshness.

I didn’t want to make just quinoa or pasta, so I combined quinoa with farro. Quinoa is great, but with all these chunky add-ins it can sometimes disappear. Farro brings chew and texture — I cook it like pasta in boiling water and then drain. The result is hearty, satisfying and keeps the salad interesting.

This bowl is wonderful served warm or cold. I wouldn’t heat the fruit and vegetables, but the grains can be warm when you toss everything together and serve right away. Alternatively, make it ahead, chill it for a few hours and let the flavors meld — it’s refreshing and keeps well as leftovers.

It’s satisfying, bright and makes you feel good — and leaves room for a glass of rosé if that’s your summer mood.

My heart’s in that bowl.