Lemony Barley & White Bean Salad

Method

1. Heat the oven to 400°F. Toss the tomatoes with 1 tbsp oil and ¼ tsp of the dressing salt on a sheet pan and roast 25 minutes, until blistered and slumped with juices pooling.
2. Bring 3 quarts of water and the 1½ tbsp kosher salt to a boil. Cook the barley 30 to 35 minutes, until chewy but tender, then drain.
3. Spread the barley on a second sheet pan and let it steam off for 15 minutes, until cool enough to handle.
4. Whisk the lemon zest and juice, Dijon, garlic and remaining salt, then whisk in the ⅓ cup oil.
5. Toss the cooled barley with the beans, celery, scallions, capers, tomatoes with their juices, and the dressing. Taste and add lemon or salt as needed.
6. Fold in the parsley and almonds just before serving, or keep them separate for meal prep. The salad holds 4 days in the fridge; let it sit 15 minutes at room temperature before eating.