A healthy and light tomato and beet salad straight from the garden.
On a large serving plate, lightly spread 2/3 of the cooked barley evenly.
Layer the tomatoes and beets evenly on top of the barley. Add salt and pepper to taste.
Pour the olive oil evenly on top of the vegetables, followed by the lemon juice.
Top with the rest of the barley and garnish with chopped parsley and basil.