So, you made pesto (or I told you to). Maybe at some point last winter, you craved fresh pesto with bright green basil, and couldn’t fulfill that void in your life. Now, you gorge on it at every opportunity- buying basil at the farmers’ market, pawning it from your gardening friends, perhaps even buying pre-made pesto in fancy jars for too much of your hard earned dollar. Wait: I should really just confess now that this is my life story. I can’t get enough of it.
Behold: a fresh take on caprese salad with a chewy and tasty grain, barley. Add and subtract ingredients as you please, but do not forgo on the pesto. If you made it yourself, even better- go ahead and pat yourself on the back for it.
Barley Caprese Salad (serves 2)
- 2 cups cooked barley
- 1 cup sliced cherry tomatoes
- 1 cup packed arugula
- 1 cup mozzarella balls (or sliced)
- 2 tablespoons (or more) fresh pesto
This could not be an easier recipe. Cook your barley according to package instructions and toss it generously with pesto. Slice your cherry tomatoes and mozzarella if necessary, and add them into the mix along with the arugula.
Serve immediately- ideally for a weekend lunch. If you’re storing it for later, I would recommend keeping the arugula separate until you are ready to prevent it from wilting.
Marisa
Hannah says
We have been eaten caprese salad almost as fast as I can kill basil plants this summer, which means VERY FAST. (I’ve forgotten which plant I’m on, but James is intervening to try to keep them alive.) I will have to try this so that we can get a little more substance in our salad!
uprootfromoregon says
I know.. I actually don’t grow it myself because I’m embarrassed I have no green thumb. Hope you enjoy it- it would work with farro, quinoa, or any other grain you have on hand!
Beth says
Looks awesome. The pesto is a great idea for flavor.
Beth
Jessi says
I LOVED the email you sent me earlier today :):):) happy weekend!