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1/4 cup cooked pearl barley
2 large heirloom tomatoes, sliced
2 large roasted beets, sliced
1 cup grape tomatoes, sliced
Pepper to taste
Kosher salt to taste
2 tablespoons extra virgin olive oil
2 tablespoons lemon juice
2 tablespoons chopped fresh parsley and basil
Spread about 2/3 of the barley on a plate.
Place heirloom tomato slices, beets and cherry tomatoes on top.
Add salt and pepper to taste.
Drizzle olive oil and lemon juice on top.
Add with the rest of the barley on top and around the tomatoes and beets.
Garnish with parsley and basil.
Serve right away and enjoy!
If you enjoyed making this aesthetically pleasing dinner, try making watermelon tequila shots next!
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