Barley Salad

Ingredients

• 2 cups water
• 1/2 cup uncooked hulled whole or pearled barley
• 1/4 cup minced parsley
• 1/2 cup grated carrot
• 1/2 cup diced cucumber
• 1/2 cup diced provolone cheese
• 1 1/4 teaspoons dried oregano
• 1/2 cup shredded radicchio
• 4 tablespoons extra virgin olive oil
• Juice of one large lemon
• Salt to taste
• 4 to 6 large beefsteak tomatoes

Instructions

1. 1
   Bring 2 cups water to a boil in a large saucepan. Add barley; cover, reduce heat, and simmer until tender. Drain and rinse with cold water. Transfer to a large bowl.
2. 2
   Stir in the parsley, carrot, cucumber, cheese, oregano, radicchio, olive oil, lemon juice and salt. Mix to combine and set aside.
3. 3
   Cut the tops off the tomatoes and reserve. Hollow out the pulp, cube it and mix it into the barley mixture.
4. 4
   Stuff the tomato cavities with the mixture, replace the tops. Serve or refrigerate until needed. Bring to room temperature before serving.