Tomatoes appear everywhere in September in the Midwest. Grocers, farmers markets, and generous neighbors often host more tomatoes than you would think anyone could possible use. Cherry tomatoes are no exception, and are the star in this salad. The barley, which by the way if you haven’t tried you should, is delicious, filling, healthy, and yes, nutritious. Barley, which is gluten-free, fills you up and gives you the satisfaction of feeling ‘full’ longer. Barley is found at your grocers right along with other grains and rice. I usually purchase a quick-cooking variety. Fresh Tomato & Barley Salad can be served warm or at room temperature. It compliments any dish you make, or stands alone nicely. However you serve it, you will like it! This simple recipe may become a go-to favorite. It definitely is a nice change of pace!
1-pint cherry tomatoes, quartered
2 tablespoons minced onion
1 clove of garlic, minced
1-tablespoon fresh, minced parsley or 2 teaspoons dried
½ teaspoon black pepper
½ teaspoon chili powder
2-tablespoon olive oil
½ teaspoon sugar
2 tablespoons pickle relish
Drain the cooked barley. In a large bowl add the olive oil, tomatoes, onions, garlic, relish, and seasonings. Stir to blend them together. Allow this mixture to set a few minutes. Add the barley and stir. This recipe makes four servings.