2 cups cooked barley/spelt (orzo/farro) mixture
1 cup chopped cherry tomatoes marinated in 2 tbsp. olive oil, 1 tbsp. vinegar, salt and pepper
2 or three basil leaves (torn into small pieces)
1 small barely cooked zucchini, cut into small pieces
1 small mozzarella (or piece of feta cheese) cut into small pieces
a few taggiasca olives
1. Place all ingredients except olives into a bowl and mix together.
2. Using an oiled “coppapasta” (large pastry cutter) pat mixture into the mould and remove.
3. Decorate top with a few taggiasca olives and basil.
4, Serve cold with some fresh focaccia.