Tomato Salad with Roasted Pepper and Barley(serves 4 as a side, or 2 as a main dish)
2cups cherry tomatoes, washed and cut in half.(use red, yellow and orange variety if available)
3scallions, sliced thinly
2tbl olive oil
juice of 1 lemon
1 small garlic clove, chopped
1 medium cucumber, sliced
1red bell pepper, roasted, and sliced
1/2 cup cooked barley(optional)-how to prepare barley
kosher salt and pepper to taste
2 hard boiled eggs, peeled and quartered
- In a small dish whisk together olive oil, mustard, lemon juice, garlic and honey, season with salt and pepper.
- Roast the pepper: wash, slice pepper in half, remove seeds, coat both halves with olive oil. Broil the pepper until skin is charred evenly. Rotate pepper under the broiler as needed. Once done, pepper will be soft if pricked with a fork. Put pepper into a plastic ziploc bag and close, let pepper cool and then remove the skin.Slice pepper.
- Toss the dressing with all the vegetable in a large bowl. Season with salt and pepper as desired.Let sit for 10 minutes.
- Stir in quartered hard boiled eggs and cooked barley.