Monday, May 4, 2009

Rita's Warm Barley and Tomato Salad

Did you ever play this when you were little? Kind of like London Bridge, where you hold hands and one kid is chosen for the middle then a second partner is chosen and you all act out the words of the song?



Oats, peas, beans and barley grows,
Oats, peas, beans and barley grows,
You nor I nor anyone knows,
Where oats, peas, beans and barley grows.

Thus the farmer sows his seed.
Thus he stands and takes his ease.
He stomps his foot and claps his hand
And turns around to view the land.

I’m waiting for a partner.
I’m waiting for a partner.
So open the ring and choose one in
And kiss her as she enters in.

Now you’re married, you must be kind.
Now you’re married, you must be kind.
Now you’re married, you must be kind
So take your kiss and walk away.

- - - - - - - - - - -

I went to an afternoon party this past Saturday and on a lark, made a warm salad for the table. Wasn't sure if anyone would like it, but apparently they did.

I promised to post the recipe, so here 'tiz!

Enjoy . . .

Rita's Warm Barley and Tomato Salad

  • 3 cups prepared barley
  • 1/4 cup freshly squeezed lemon juice (2 lemons)
  • 1/2 cup good extra virgin olive oil - dipping quality
  • 1 tablespoon minced garlic (jarred is best)
  • Kosher salt (2 tsp, more or less)
  • 1 cup green onions, white and green parts, chopped fine (1 bunch).
  • 1 cup chopped cilantro leaves (use mint if you don't like cilantro)
  • 2 cups cherry tomatoes, cut in half. (Carrot or cucumber are good additions, too, but optional)
  • 1 tall bottle of capers, drained (substitute a jar of black olives, drained, if you prefer)

In a large mixing bowl, combine the still-warm cooked barley, and add the lemon juice, olive oil, garlic and salt. Mix well, but gently.

Fold in the green onion, capers, tomatoes and cilantro and serve warm. Really nice spooned into pita pockets, too!

Allow refrigerated leftovers to return to room temp for best flavor, and you might also have to drizzle some additional oil.

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