1 cup barley
1 cup lentils
1/2 large cucumber, diced
1 cup halved cherry tomatoes
1/4 cup thinly sliced red onion
1/4 cup chives
5 Tablespoons. Pompeian Organic Robust Extra Virgin Olive Oil
2 teaspoons white wine vinegar
1 teaspoon garlic powder
1 pinch coarse salt
- Cook the barley and lentils in two pots of salted water until toothy, about 15 minutes total. In the meantime, hard boil the eggs and peel under cool water. Chop the eggs.
- In a small bowl, combine the chives, garlic powder, coarse salt, vinegar and Pompeian Organic Robust Extra Virgin Olive Oil. Whisk until emulsified.
- Spoon 1/4 cup of each the cooked barley and lentils into jars. Top with chopped egg, diced cucumber, tomatoes and onion.
- Spoon a Tablespoon of the chive dressing over each jar and seal to close. Shake and eat when ready!