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Recipe: Stuffed Cherry Tomatoes with Minted Barley Cucumber Salad

Salads - Assorted
STUFFED CHERRY TOMATOES WITH
MINTED BARLEY CUCUMBER SALAD


"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."

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

Soak the barley in enough cold water to cover for 30 minutes and drain well.

Bring 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.

Combine the barley, tomato, cucumber, parsley, mint, and scallions in a large mixing bowl. Stir in the olive oil, lemon juice, salt, and pepper.

Cut 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.

Serves 8
Source: Vegetables by The Culinary Institute of America (Lebhar-Friedman Books; April 2007)
MsgID: 3144353
Shared by: Betsy at Recipelink.com
In reply to: Recipe: June 22, 2007 Recipe Swap (6 Recipes)
Board: Daily Recipe Swap at Recipelink.com
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