When I move into a new place (which is basically every year) and I need to fill my kitchen cabinets from scratch, I usually buy a lot of different grains, in the hope that my year isn’t going to be filled with pasta, couscous, and more pasta again. What ends up happening is this: I find myself at the end of the year, about to move out, needing to empty my cabinets, which are still full of the packs of grains I never opened all year. Because I was too busy spending it eating pasta. And couscous. And more pasta.
Since now is that time of year again -about to go on vacation, then move out as I return- I’m trying to get creative with all the stuff that I need to use up. This salad is a great example of that. I had leftovers from the tian I made the other day, and I wanted a fairly light lunch, so this salad fit the bill perfectly.
Be warned, there are more grain salads to come.
Barley, tomato and cheese salad
Prep time: 10 minutes
Cooking time: 40 minutes
- 1 cup barley
- 3 medium potatoes
- 1 tomato
- 1/2 zucchini, uncooked
- 3.5 oz mimolette or cheddar cheese
- 1 tsp olive oil
- 1 tsp balsamic vinegar
- salt and pepper
1. Cook the barley in boiling water according to package instructions (plan ahead, because the cooking is usually long.) Boil the potatoes in salted water for 15 minutes, then let cool.
2. In the meantime, seed the tomato. Finely dice the tomato, zucchini and cheese. Once the barley is cooked, drain and rinse to cool it down. Peel and cube the potatoes.
3. Mix all the ingredients in a salad bowl. Add oil, balsamic vinegar, salt and pepper. Stir well then serve immediately, or refrigerate.
- This is a leftover salad, so you can add anything you have on hand, like peas, carrots, fresh herbs…
- You can choose not to rinse the barley after draining it, you’ll have a warm salad, it’s also very good.
Source: clementinecuisine original.