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Stuffed Cherry Tomatoes
with Minted Barley Cucumber Salad
Makes 8 Servings
*1/2 cup pearl barley
*1/4 cup diced tomato
*1/4 cup diced cucumber
*1/3 cup chopped flat-leaf parsley
*2 tablespoons chopped mint
*1 tablespoon finely sliced scallions, white portion only
*2 teaspoons extra virgin olive oil
*1 teaspoon lemon juice
*Salt and pepper as needed
*16 cherry tomatoes
1Soak the barley in enough cold water to cover for 30 minutes and drain well.
2Bring the barley and enough water to cover to a boil. Reduce the heat and simmer until tender, about 40 minutes. Strain through a sieve, transfer to a bowl of ice water and let cool for 1 minute. Set the sieve over a bowl and let the barley drain.
3Combine the barley, diced tomato, cucumber, parsley, mint and scallions in a large mixing bowl. Stir in the olive oil, lemon juice, salt and pepper.
4Cut the core from the cherry tomatoes and make two cuts into the tomato to open it out like a flower. Stuff with some of the salad. Serve on a chilled platter or individual plates.
  • The barley salad can be prepared up to 2 days in advance. You may want to double the ingredients for the filling to have on hand as an accompaniment to grilled or broiled salmon. The tomatoes can be stuffed up to 6 hours before they are served.

Recipe from VEGETABLES by The Culinary Institute of America (Lebhar-Friedman Books; April, 2007). Photo (C) Ben Fink.