Cooked Grains Salad With Tomato Vinaigrette

This is one of my favorite salad styles.  You can use a variety of grains and vegies.   This recipe using a nice tomato vinaigrette.
www.nytimes.com Aug 25, 2010, Martha Rose Shulman

1/2 pound ripe, locally grown tomatoes
1 garlic clove, green shoot removed, finely chopped or pureed
Salt and 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, tarragon, or a combination

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

Yield: Serves four to six.

Advance preparation: You can make this several hours ahead and keep in the refrigerator, but leave out the herbs until ready to serve. Leftovers are good for a couple of days.