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Caprese Barley Salad Recipe

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This recipe for Caprese Barley Salad is from The Moore Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups uncooked barley (4 cups already cooked barley)
16 oz cherry tomatoes
12 oz bocconcini (mini mozzarella balls)
1/4 cup olive oil
1/4 cup white balsamic vinegar (or regular balsamic vinegar)
1 tbsp Dijon mustard
1/2 tsp salt
3 tbsp basil, cut in ribbons
Directions:
Directions:
Cook barley according to package directions.
Let barley cool completely. Transfer to a large bowl.
Cut cherry tomatoes in half (or in quarters for very large tomatoes) and add them to the barley.
Cut bocconcini balls in half and add them to the bowl.
In a separate bowl, combine olive oil, vinegar mustard and salt. Whisk until well combined.
Pour the dressing over the other ingredients. Add basil and toss salad until it is coated with the dressing.
Chill for several hours to allow flavors to come together.

 

 

 

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