It’s the most wonderful time of the year: tomato season. Next time you snag some fresh cherry tomatoes at the farmers’ market, use them as the centerpiece of this simple, clean-eating salad. Roasting them intensifies their natural sweetness—and increases the amount of cancer-fighting lycopene your body can absorb. MORE: The Low-Cal Summer Soup You Can Make with a Pack of Frozen Peas Serves 4 Tomatoes 2 c cherry tomatoes on vine 2 Tbsp extra virgin olive oil 2 Tbsp balsamic vinegar ½ c barley, quinoa, farro, or another whole grain 2 c mizuna, dandelion greens, or arugula 1 c thinly shaved fennel 2 Tbsp goat cheese, crumbled Vinaigrette 2 Tbsp red wine vinegar 2 Tbsp extra virgin olive oil 1 Tbsp Dijon mustard
- Roast tomatoes: Heat oven to 350°F. Place tomatoes in 13" x 9" roasting pan. Coat with oil and vinegar and roast 45 minutes.2. Place 3½ –3¾ cups water and barley in medium saucepan over medium heat. Cook until barley is fully cooked and slightly firm.3. In small bowl, whisk all vinaigrette ingredients.4. In large bowl, combine cooked barley, greens, and fennel. Toss gently with half of the vinaigrette. Serve salad topped with roasted tomatoes and cheese. Serve with additional vinaigrette as needed. NUTRITION (per serving) 380 cal, 8 g pro, 51 g carb, 12 g fiber, 3 g sugars, 17 g fat, 4 g sat fat, 140 mg sodium
