Caprese is a classic Italian salad of tomatoes, mozzarella and basil, dressed with olive oil. I took this simple starter up a notch, turning it into an easy, meatless main or side dish made with healthy barley.
The following serves 2 (compliments of This Girl’s Gotta Eat):
- 3/4 cup uncooked pearled barley
- 3 Tbsp extra-virgin olive oil
- 1 heaping Tbsp minced garlic
- Pinch of red pepper flakes
- 1/3 cup halved cherry tomatoes
- Salt to taste
- Couple handfuls of fresh spinach
- 1/4 cup reduced-fat Italian cheese blend or mozzarella, shredded
- Grated parmesan
- Fresh basil
- Balsamic vinegar
Rinse barley thoroughly with water, drain. Cook according to package directions. Mine called for cooking the dried, rinsed barley in a large pot of water for 35-45 minutes. Then drain and return to the pot, much like pasta.
After the barley is cooked, make the sauce. In a medium skillet, heat the oil over medium heat until shimmering and add the garlic. Cook garlic a few minutes, stirring constantly so it doesn’t burn. Add a pinch of red pepper flakes and the tomatoes. Cook tomatoes 5 minutes, stirring often. Season with salt to taste. Next, wilt in the spinach over low heat. Season with salt and pepper to taste. Add the cooked barley and stir well to combine.
At this point you could enjoy the dish as is if you wanted, garnished with parmesan and basil. Or you could mix in a little shredded Italian cheese blend and some basil, then transfer to a small casserole dish sprayed with nonstick spray. Top with a little parmesean and bake for 10-15 minutes at 350 degrees.
Dish out the barley, top with more basil and a drizzle of balsamic vinegar just before serving.