Tomato Mozzarella Barley Salad Recipe | What Is The Recipe Of Tomato Mozzarella Barley Salad
- 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. Add the veggie stock and barley to a pot, bring to a boil, then 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.
Its Ready to serve !