Barley Tomato Salad 1 lb tomatoes on the vine 1/4 cup olive oil, plus more for drizzling cherry tomatoes 1 tablespoon balsamic vinegar 1 tablespoon coconut sugar 1/2 teaspoon sea salt, plus more for cherry tomatoes 3 garlic cloves — minced 2 cups yellow or red cherry tomatoes — cut in half freshly ground black pepper 1 cup pearled barley — soaked overnight and cooked for
about 20 minutes, until soft, drained and
cooled 1/2 cup heirloom forbidden black rice or other black rice — cooked according to package instructions,
cooled assorted 3 - 5 heirloom tomatoes — sliced 3 tablespoons chopped mint leaves
handful basil leaves — torn
about 2 tablespoons each minced dill and parsley — optional
They run this
cool, classy little wine bar - cum - eatery with just the right amount of Italianissimo verve — candles, a big wine fridge, old Italian posters and a
handful of wooden tables and chairs scattered
about two small, air - conditioned rooms with burgundy walls, arched windows and concrete floors.