Italian Barley Salad

This salad is one of those awesome little concoctions that tastes just as good warm as it does chilled – though I prefer warm.  The barley can be a bit hard to find, but Trader Joes does have quick cook 10 minute barley.  The quick cook stuff works just as well.  For the first time, I recommend halving the recipe.

2 cups of uncooked barley

5 cups of veggie stock

16 oz of fresh mozzarella

2 pints of grape or cherry tomatoes

3 tablespoons of extra virgin olive oil

6 tablespoons of balsamic vinegar

8 – 10 basil leaves

Fresh cracked black pepper

Start by cooking the barley, using veggie stock instead of water to prepare. Veggie stock adds boatloads of flavor so I definitely prefer it, but if you’re without you can substitute water in a pinch.

If you are using the slow cook barley, then add the veggie stock and barley to a pot, bring to a boil. Reduce the heat and simmer for 30 – 40 minutes until the liquid is absorbed. When it’s mostly absorbed, turn off the heat and cover, allowing the barley to sit for another ten minutes or so before removing the lid.

While the barley is cooking, cut your mozzarella into bite-size chunks and cut your tomatoes in half. When the barley is all set to go, combine everything in a large mixing bowl, adding the olive oil and balsamic vinegar and stirring just until combined. Add more vinegar if you’d like as some will absorb into the barley as it cools. Add fresh cracked black pepper to taste and chop up your basil to add right at the end. And that’s it!