Cooked Grains Salad With Tomato Vinaigrette

• 1/2 pound ripe, locally grown tomatoes
• 1 garlic clove, green shoot removed, finely chopped or pureed
• Salt
• freshly ground pepper to taste
• 2 tablespoons sherry vinegar or red wine vinegar
• 2 tablespoons extra virgin olive oil
• 4 cups cooked grains, such as quinoa, brown rice, medium or large bulgur, or a combination
• Kernels from 1 ear of corn, steamed four minutes (you can cut them from the cob before or after you steam)
• 1 medium cucumber, seeded and diced
• 1/4 cup chopped fresh dill, parsley or tarragon, or a combination

1. Cut the tomatoes in half along the equator, and grate on the large holes of a box grater into a wide bowl.
2. Stir in the garlic, salt and pepper, vinegar and olive oil.
3. Add the remaining ingredients, toss together and serve.

pound ripe, garlic, salt, freshly ground pepper, sherry vinegar, extra virgin olive oil, quinoa, kernels from, cucumber, fresh dill

Taken from cooking.nytimes.com/recipes/1013231 (may not work)