Tomato-and-Barley Salad Recipe

Name: Tomato-and-Barley Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons canola oil; 1/4 cup finely chopped shallots; 1 celery rib, finely chopped; 1 1/4 cups pearled barley (8 ounces); 2 garlic cloves, crushed; 2 bay leaves; 1 cup apple juice; 2 1/2 cups water; Kosher salt; 1 pound cherry tomatoes, halved; 1/4 cup extra-virgin olive oil; 1/4 cup honey; 2 garlic cloves, minced; Kosher salt; 3 tablespoons pure maple syrup; 3 tablespoons apple juice; 3 tablespoons apple cider vinegar; 8 ounces green tomatoes, coarsely chopped; 2 tablespoons apple cider vinegar; 1 1/2 tablespoons extra-virgin olive oil; 1 1/2 tablespoons apple juice; 1 tablespoon honey; 1/2 teaspoon finely grated lemon zest; 1 tablespoon chopped tarragon, plus leaves for garnish; Kosher salt

Servings: persons

2 tablespoons canola oil
1/4 cup finely chopped shallots
1 celery rib, finely chopped
1 1/4 cups pearled barley (8 ounces)
2 garlic cloves, crushed
2 bay leaves
1 cup apple juice
2 1/2 cups water
Kosher salt
1 pound cherry tomatoes, halved
1/4 cup extra-virgin olive oil
1/4 cup honey
2 garlic cloves, minced
Kosher salt
3 tablespoons pure maple syrup
3 tablespoons apple juice
3 tablespoons apple cider vinegar
8 ounces green tomatoes, coarsely chopped
2 tablespoons apple cider vinegar
1 1/2 tablespoons extra-virgin olive oil
1 1/2 tablespoons apple juice
1 tablespoon honey
1/2 teaspoon finely grated lemon zest
1 tablespoon chopped tarragon, plus leaves for garnish
Kosher salt

1
Cook the barley In a saucepan, heat the oil.
2
Add the shallots and celery and cook over moderate heat, stirring, until softened, about 5 minutes.
3
Stir in the barley, garlic and bay leaves.
4
Add the apple juice and water and season with salt.
5
Bring to a simmer; cover and cook over low heat until the water is absorbed and the barley is tender, 45 minutes.
6
Spread the barley on a baking sheet to cool.
7
Discard the bay leaves.
8
Prepare the tomatoes Preheat the oven to 425.
9
On a rimmed baking sheet, toss the cherry tomatoes with the oil, honey and garlic.
10
Season with salt.
11
Roast for 20 minutes, stirring, until soft and caramelized.
12
Transfer the baking sheet to a rack.
13
In a large bowl, whisk the maple syrup with the apple juice and vinegar.
14
Season with salt.
15
Add the green tomatoes, toss to coat and let stand at room temperature for at least 30 minutes, stirring occasionally.
16
Make the dressing In a bowl, whisk the vinegar, oil, apple juice, honey, lemon zest and chopped tarragon.
17
Add the barley and toss.
18
Season with salt.
19
Spoon into shallow bowls and top with the roasted cherry tomatoes and marinated green tomatoes.
20
Garnish with tarragon leaves and serve.

563

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: 2 tablespoons canola oil, 1/4 cup finely chopped shallots, 1 celery rib, finely chopped, 1 1/4 cups pearled barley (8 ounces), and more.

Yes, Tomato-and-Barley Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Tomato-and-Barley Salad

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