This is a great summer grain bowl to make with vegetables from the garden. We had tomatoes and cucumbers that my husband grew this summer, and added avocado and bacon as our other toppings. But, this would also be great with sweet corn, shredded chicken, bell pepper, or whatever else you think of! The buttermilk dressing is super delicious -- tangy like ranch, but more fresh-tasting. You can substitute chives or another fresh herb for the scallions if you like, although I am currently totally obsessed with scallions.
This recipe is excellent for a light dinner, but also makes good lunches, either as leftovers or prepped in advance. If making for cold lunches, you may want to swap out the bacon (which will lose crispiness) for something else such as shredded chicken, hard-boiled egg, or steak.
Buttermilk-Scallion Dressing: Whisk together:
1/2 cup buttermilk
1 T plain Greek yogurt
2 scallions, minced
Salt and pepper
Summer Barley Bowls: Top cooked barley with tomatoes, cucumber, avocado, and crispy bacon. Drizzle with buttermilk-scallion dressing.
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