Barley Salad with Roasted Tomatoes

Step 1: Barley ... Cook the barley according to package directions. Sometimes, I will use chicken or vegetable broth for a richer flavor, but it isn't necessary. The barley should take approximately 45 minutes. Once it is done, fluff with a fork, keep covered and set to the side.

Step 2: Tomatoes ... I prefer to use those delicious summertime heirloom tomatoes. My farmers market carries some delicious small heirlooms of different colors; and, they are perfect for this. Plum tomatoes, will work just as well; but, if using plum tomatoes, cut in quarters.

Step 3: Add the tomatoes to a small bowl, along with the garlic, olive oil, vinegar, basil, parsley, and a light sprinkle of both salt and pepper; and, toss to combine. Add them to a sheet pan, lined with parchment paper for easy clean up. Make sure to get all the garlic, seasoning, and herbs out of the bowl. I use a spatula.

Step 4: Bake ... Roast in a 425 degree oven, on the middle shelf, for 7-15 minutes, depending on the size of the tomatoes you are using. Obviously, the grape tomatoes will take less time than the plum tomatoes. You want them tender, warm; but, not "mushy." You still want them slightly firm.

Step 5: Dressing ... Combine the olive oil, vinegar, lemon juice, zest, and a pinch of salt and pepper to a small bowl, and whisk well.

Step 6: Salad ... Add the barley, scallions, fresh herbs, and most of the dressing (leave a bit extra if necessary) to a serving bowl and toss to combine. Then, add the warm tomatoes (and any pan juices), lightly tossing; trying not to break up the tomatoes. Add more dressing if necessary; and, season with additional salt and pepper if necessary.

Step 7: Serve and ENJOY! ... It is a perfect, light, and healthy summer salad. As mentioned, this can be served, warm, room temp, or chilled; and, if you want to make it a main course - simply add diced chicken or shrimp.