Tomato and Avocado Salad with Pearl Barley and Mustard Vinaigrette
Yield: 2 to 3 servings
1 tablespoon balsamic vinegar
2 teaspoons red wine vinegar
2 teaspoons Dijon mustard
1 small shallot, peeled and diced finely, approximately 2 tablespoons
2 tablespoons extra-virgin olive oil
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
Whisk to combine the ingredients in a large bowl.
2 cups cooked pearl barley
1/3 cup finely chopped fresh flat-leaf Italian parsley
3 small Persian cucumbers, diced small
20 small cherry tomatoes, multi-colored if possible, halved
1 large avocado, pit removed and diced small
Add barley and parsley to the large bowl with vinaigrette. Mix.
Combine the rest of the salad ingredients and fold together gently. Divide into bowls and serve.