BARLEY IN MEDITERRANEAN SALAD WITH TOMATO AND OREGANO: A VEGETARIAN SUMMER DISH

This is a really super easy recipe, healthy, suitable for summer days and picnics.

There are few ingredients:

300 grams ( 4 cups) of pearl barley , 2 cups of cherry tomatoes , 180 grams ( 2 cups once cut in small pieces ) of drained mozzarella, plenty of oregano , 4 tablespoons of extra virgin olive oil, salt to taste .

First cook ( boil ) barley. It will take about 20 minutes.

In the meantime, cut the tomatoes into small cubes and put them in a bowl with the salt.

Dice the mozzarella too .

Once the barley is ready , drain and put it in a large bowl, and add the oregano .
Mix well .

Also add the water done by tomatoes, 4 tablespoons oil, stir well and let repose for 20 minutes so that the barley becomes cold and marinate.

Now you can add the chopped tomatoes and mozzarella.
Stir, season with salt and a little more oil,  if necessary decorate with some basil if you wish and is all done.

Buon appetito, enjoy it!

And this is Theresa Marie Andreano-Matlock version, with the adding of chopped basil.

Thanks Theresa for sharing!