Tomato-and-barley salad
Delight in the harmonious blend of juicy tomatoes and hearty barley in this refreshing salad. Taste the freshness of each bite as flavors dance on your palate.
Ingredients:
- 2 pints grape tomatoes
- 6 garlic cloves, smashed
- 1/4 teaspoon crushed red pepper
- 2/3 cup plus 1 tablespoon olive oil, preferably olio novello or olio nuovo, divided
- Kosher salt
- Freshly ground black pepper
- 1 sprig fresh rosemary
- 1 sprig fresh oregano
- 8 (3/4-inch) slices of ciabatta
Instructions:
- Preheat the oven to 400°F. Mix the tomatoes, garlic, crushed red pepper, and 1 tablespoon of olive oil on a large baking sheet. Season with salt and pepper. Bake the tomatoes for approximately 20 minutes until they pop and their skins start to wrinkle, stirring halfway through the process.
- In a medium bowl, pour the remaining 2/3 cup of olive oil. Mash the rosemary and oregano with your fingers and soak them in the oil. Combine the tomatoes and their juices, mix gently, and let it sit for 30 minutes.
- Lower the oven heat to 350°F. Place the ciabatta on a baking sheet and bake for about 10 minutes until it becomes crunchy. Top the ciabatta with the tomatoes and some of the flavored oil, sprinkle some salt, and serve.
Summary:
- Calories: 1207 kcal
- Fat: 31 g
- Protein: 24 g
- Carbs: 215 g
- Potassium: 1154 mg
- Magnesium: 213 mg