Recipe: Barley Salad with Tomatoes & Mint

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Recipe: Barley Salad with Tomatoes & Mint While Chef Ben Adams may be better known for his desserts—he was the head baker at Sticky Fingers Bakery in Washington, DC, for four years—his savory dishes are no less divine. Now working as a personal chef in New York City, Chef Ben brings his talents and teachings into the homes of a vast array of clients. This month he brings us a perfect end-of-summer meal: a supple barley salad bursting with cherry tomatoes and fresh green mint. What you needTo Cook the Barley:3 quarts (12 cups) waterGenerous pinch of

salt2 cups pearled barleyFor the Salad:2 lemons, including zest2 teaspoons salt1/4 cup olive oil3 cloves garlic1 large bunch mint1/2 teaspoon black pepper1 pint cherry tomatoesWhat you do1. Bring water to a boil and add salt. Add barley to water and boil for 35 to 40 minutes. Remove barley with a strainer and set aside to cool.2. Wash lemons, remove zest with your favorite zesting tool, and juice into a large bowl. Add salt and zest to juice, and drizzle in olive oil while whisking.3. Mince garlic and rub with a small pinch of salt to sweat. Add to dressing along with mint and pepper. Whisk thoroughly.4. Add tomatoes to bowl and stir. Follow with cooled barley, coating grain in dressing.5. Cover bowl and place in refrigerator for at least 20 to 30 minutes before serving.

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