Stuffed Cherry Tomatoes With Minted Barley Cucumber Salad

1. 1

   Soak the barley in enough cold water to cover for 30 minutes and drain well.

2. 2

   Bring the barley and enough water to cover to a boil.

3. 3

   Reduce and simmer until tender, 40 minutes.

4. 4

   Strain, transfer to a bowl of ice water, let cool for 1 minute.

5. 5

   Strain again, letting water drain from barley.

6. 6

   Combine barley, tomato, cucumber, parsley, mint and scallions in a large mixing bowl.

7. 7

   Stir in the olive oil, lemon juice, salt and pepper.

8. 8

   Cut the core from the cherry tomatoes and make two cuts in the tomato to open it up like a flower.

9. 9

   Stuff each tomato with some of the salad, and serve on a chilled platter.

10. 10

    (Note: Barley can be prepared up to 2 days in advance, tomatoes can be stuffed up to 6 hours in advance.

11. 11

    ).

* Per serving · 4 servings · Values may vary.

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