Place barley in a large pot with 4 cups of water, stock concentrate, and a large pinch of salt. Bring to a boil, reduce to a simmer, and cook for about 20 minutes, until tender. Drain and set aside.

Meanwhile, halve the tomatoes. Tear the basil leaves. Drain and rinse the butter beans. Thinly slice the shallot.

Heat 1/2 tablespoon olive oil in a small pan over medium heat. Add the tomatoes and season with salt and pepper. Cook, tossing, for about 5 minutes, until slightly softened. Set aside.

Meanwhile halve, and pit the avocado. Scoop out the flesh with a spoon and thinly slice. HINT: You can slice the avocado halves in the skin with a paring knife and use a spoon to scoop out the slices!

In a medium bowl, whisk together 1/2 tablespoon dijon mustard (or more to taste), 2 tablespoons balsamic vinegar, and 1 1/2 tablespoons olive oil. Season with salt and pepper. Toss in warm barley, avocado, butter beans, shallot, and tomatoes. Taste and season with salt and pepper.

Serve the warm salad with torn basil on top!