Summer Barley Salad

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This recipe is provided through Masbia’s Emergency Trailer Drive. Masbia Soup Kitchen Network’s COVID-19 Relief Mobilization started in the beginning of March and is battling this historic food crisis with 500% more emergency food than before the outbreak. At the current rate, over twelve tractor trailer loads are given out every single week to the people standing on those unprecedented breadlines. Please consider sponsoring food during this historic food emergency.

6
Easy Vegetarian Pescatarian Parve

Contains: Gluten

Directions

Prepare the Summer Barley Salad

  1. Rinse the barley and drain. Add the barley, water and salt to a pot. Bring to a boil and then lower to a simmer. Cover and Cook for 25 minutes and then remove from heat and sit for 10 minutes. Then fluff and set aside.

  2. Preheat the oven to 400 degrees Fahrenheit.

  3. In a pan, place the tomatoes with the zucchini, garlic, oil and salt. Cook for about 25 minutes uncovered until the vegetables are cooked through but still have some bite.

  4. Add the vegetables and juices to the barley.

  5. Mix the remaining ingredients into the barley and serve warm.

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