The tomato was our first tomato from our plant on the deck!
Barley Salad with Tomato and Herbs, adapted from Giada De Laurentiis
Ingredients -
3 cups water *
1 cup Pearl Barley
1 pound tomatoes, seeded and chopped
1/2 sweet onion (recommended: Walla Walla) chopped
1/4 cup snipped fresh chives
1/4 cup finely chopped fresh Italian parsley leaves
2 tablespoons balsamic vinegar
Freshly ground black pepper
1/4 cup extra-virgin olive oil
1 pound tomatoes, seeded and chopped
1/2 sweet onion (recommended: Walla Walla) chopped
1/4 cup snipped fresh chives
1/4 cup finely chopped fresh Italian parsley leaves
2 tablespoons balsamic vinegar
Freshly ground black pepper
1/4 cup extra-virgin olive oil
Method -
Combine the water and barley in a medium saucepan. Bring to a boil over high heat. Cover and reduce heat; cook 50-60 minutes. Drain
well, and then transfer to a large bowl to cool. Freeze or refrigerate half of the barley for another time.
Add the tomatoes, onion, chives, and parsley to the barley, and toss to combine.
Add the tomatoes, onion, chives, and parsley to the barley, and toss to combine.
In a medium bowl, whisk together the vinegar, salt, pepper, and olive oil. Add the vinaigrette to the salad and toss to coat.
The salad can be refrigerated overnight. Bring to room temperature before serving.
Note - * This amount of water and barley make double what you need for this salad, but the barley freezes perfectly.
