3 cups mixed tender herbs (such as basil, Thai basil, mint, cilantro, tarragon, and celery leaves), divided (reduce) ½ cup thinly sliced scallions, divided 1½-inch piece peeled ginger, sliced 1 garlic clove 7 tablespoons vegetable oil, divided 2 tablespoons unseasoned rice vinegar 2 tablespoons sesame seeds Kosher salt and freshly ground black pepper 2 cups cooked, cooled wheat berries, farro, or brown rice 4 cups chopped mixed summer vegetables (such as bell peppers, eggplant, chiles, zucchini, summer squash, carrots, celery, radishes, and cherry tomatoes)

Share: