Tomato Barley Salad with heirloom cherry tomatoes, fresh parsley, tarragon (easily substituted with dill) baby cucumbers, Greek yogurt and lemon. Light and delicious!
For the salad:
1cuppearl barley(220 g)
1tablespoonextra-virgin olive oil
1bunch green onions,chopped
250gassorted heirloom cherry tomatoes,halved
1/2cupfinely chopped fresh tarragon,NOTE: can be substituted with fresh dill (about 1 small bunch)
1/2cupfinely chopped fresh flat-leaf parsley(about 1 small bunch)
sea salt and freshly ground pepper,to taste
For the dressing:
6tablespoonsextra-virgin olive oil
Juice of 1 organic lemon
1teaspoonfinely grated lemon zest
In a medium saucepan, bring 3 cups of water to a boil. Add the barley and reduce heat to low. Simmer, uncovered, for about 30 minutes, until the barley is al dente. Remove from heat and allow the barley to stand for 15 minutes. If liquid remains, drain the barley in a colander (or use the lid of the pot to strain off any excess moisture). Transfer to a large bowl and set aside to cool.
Once the barley has cooled, cook the green onions. Heat the oil in a large skillet over medium heat. Sauté the green onions, stirring occasionally, until the start soften and brown a little, about 4-5 minutes. Transfer to the bowl with the barley.
In a small bowl, whisk together the olive oil, lemon juice, lemon rind and yogurt.
Add the tomatoes, cucumber and herbs to the barley and toss to combine. Add the dressing, season with salt and pepper and toss until coated. Serve and enjoy!