Squeezing in the last of summer

Ok so this was the easiest and best grain bowl. I have to share so you can make this before summer produce is gone forever.

The star of the show was the Galbani fresh mozzarella marinated with herbs and spices. You need the one with the marinade because it’s basically what I used as dressing (plus some red wine vinegar).

First I made some barley. I used 1 1/2 cups uncooked and it yielded the perfect amount once cooked.

In addition to that, I tossed in a pint of cherry tomatoes (halved), 1 cup of corn kernels, a handful of basil (chopped), 2 chicken breasts (shredded) and 1/4 cup pine nuts.

And then just before serving I added all the mozzarella and it’s marinade plus 2 tbsp red wine vinegar.

Once the cheese is all folded in and the dressing is thoroughly mixed you can salt and pepper as needed and serve it up!

Summer Mozzarella Barley Bowl

Ingredients:

• 1 1/2 cups barley (prepared with 1:2 grain to water ratio)
• 1 pint tomatoes, halved
• 2 chicken breasts, cooked and shredded
• 1 ear corn on the cob, kernels removed
• 1/4 cup basil, sliced chiffonade
• 1/4 cup pine nuts
• 12 oz fresh mozzarella marinated in herbs and spices
• 2 tbsp red wine vinegar

Directions:

Cook the grain. Chop and shred ingredients as needed. Combine in a large bowl. Enjoy!

If you can’t find the fresh mozzarella in a marinated oil, then use whatever fresh mozz you can get your hands on and add ~1 cup of this dressing recipe.

It’s got the same Italian flavors and zippy vinegar that brings out the best in these summer veggies.

You could also swap in 1 can of chickpeas for the shredded chicken to keep this vegetarian.

Go and make this before summer is totally gone!

[I realize that may have already happened for many of you who live in cooler climates, but for the rest of you – especially the California folks who are still soaking up the sunshine – get this one last tomato dish before it’s pumpkin this that and the other.

If there is one thing we have learned about 2020 so far it’s that THERE ARE NO RULES. This year is bonkers. So as long as there are 90 degree days and tomatoes at farmer’s market, I will be ignoring the rest of the PSL loving crowd.

Because as exciting as fall is (and believe me I LOOOOOVE October more than any other month), I have to remember to pace myself because by January I will be cursing the cold and rain and the allure of roasted squash will be long gone.