Tomato Cucumber and Cured Olive Chopped Salad with Petit Épeautre recipes

Ingredients

• 1 cup petit épeautre, pearl barley or farro
• 2 quarts (1.9 L) spring water
• 1/2 teaspoon sea salt
• 1 large garlic clove – skinned
• 1 bay leaf
• 2 sprig rosemary
• 4 sprig thyme
• 2 tablespoons aged balsamic wine vinegar
• 6 tablespoons extra virgin olive oil
• 1 small shallot – skinned and finely chopped
• 1/4 teaspoon sea salt
• freshly ground pepper
• 2 medium beefsteak tomatoes – seeded and cut in 1/8” cubes
• 1 medium cucumber – peeled, seeded and cut in 1/8” cubes
• 1/3 cup pitted cured black olives – coarsely chopped
• 1 small bunch fresh chives – finely chopped (use kitchen scissors)
• frisee
• rocket leaves

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