{"id":58243,"date":"2015-08-24T04:00:36","date_gmt":"2015-08-24T02:00:36","guid":{"rendered":"https:\/\/ellerepublic.de\/rollgerste-salat-mit-tomate-joghurt-und-zitrone\/"},"modified":"2020-05-24T22:39:39","modified_gmt":"2020-05-24T20:39:39","slug":"tomato-barley-salad-with-herbs","status":"publish","type":"post","link":"https:\/\/ellerepublic.de\/en\/tomato-barley-salad-with-herbs\/","title":{"rendered":"Tomato Barley Salad with Herbs, Yogurt & Lemon"},"content":{"rendered":"

Barley isn\u2019t new to me. I love barley! I\u2019ve been eating oatmeal made from barley flakes for years. It\u2019s one of my all-time favorite cooked breakfasts. And barley in soups and stews? \u2013 definitely! For risotto? — yes! Salads, though, is an entirely new concept to me. I\u2019m not sure why I was stick on this idea that barley had to be eaten while it\u2019s hot. With its slightly malty character, chewy texture and mild nutty flavor, it\u2019s incredibly versatile and oooh-so delicious. Hot or at room temperature!<\/p>\n

Pearl barley is one of the oldest grains around and is tasty, nutritious and fabulously filling, but it does take a little foresight and planning. There\u2019s that cooking time. It\u2019s definitely not a comparable to quick \u201choney, I\u2019ll go put the noodles on\u201d type of dinner.<\/p>\n

Though, that doesn\u2019t mean that it\u2019s not easy to pull off. I usually throw on my barley and spend half an hour doing some other things around the flat, only to pop in the kitchen once or twice to give it a stir (if I indeed remember). Multi-tasking 101. Only then, once the barley is standing to cool, do I think about prepping the rest of dinner. I would say that, for this recipe, the actual active time spent in the kitchen is only about 15 minutes. It\u2019s that easy.<\/p>\n

\"Tomato<\/a><\/p>\n

My favorite Schwabe told me this salad tastes like medicine. He\u2019s not a fan of estragon. But then again, he ate two bowls full. Apparently, pretty tasty medicine. I on the other hand love the fresh anise flavor of estragon. But understandable, not everyone is a liquorish fan. In that case, go ahead and sub it out for fresh dill.<\/p>\n

Because at the peak of summer there are so many amazing varieties of heirloom cherry tomatoes available, I chose a mix of three sweet and juicy types. Any will do, choose your favorite. Also, for this salad, any grain (like spelt or farro) will do, but I highly recommend keeping the barley for its deliciously nutty flavor.<\/p>\n

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\"Tomato<\/a><\/div>\n <\/div>\n
\n \n Elle<\/span>\n <\/div>\n

Tomato Barley Salad with Herbs, Yogurt & Lemon<\/h2>
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