Barley Salad with Cucumber and Yogurt-Dill Dressing

Cool, crunchy, and chewy, this is a perfect summer salad, and quickly made with pearled barley, which cooks relatively fast. Other grains you can use: brown rice, wheat berries, cracked wheat, pearl couscous, or wild rice.

1 cup pearled barley

Salt

1 English (long) cucumber, 6 Kirby (pickling) cucumbers, or 2 or 3 medium cucumbers

3 or 4 scallions, chopped

Freshly ground black pepper

2 tablespoons freshly squeezed lemon juice, or more to taste

2 tablespoons extra virgin olive oil

1 cup yogurt

1/2 cup fresh dill, mint, or parsley leaves or a Combination

• Rinse the barley and put it in a saucepan with water to cover by at least 2 inches. Add a large pinch of salt and cook over medium-high heat, stirring occasionally, until the barley is tender, about 20 minutes from the time the water boils. Drain and spread on a plate to cool (if you’re in a hurry, you can rinse under cold water for a minute or so).
• Meanwhile, if you’re using an English cucumber (or other virtually seedless cucumber), simply cut it into bite-sized chunks. If you’re using a cucumber with lots of big seeds, peel it, cut it in half lengthwise, and scoop out the seeds. Cut it into chunks, put in a colander or strainer, and sprinkle with about a tablespoon of salt. Let sit for 20 minutes or so, then rinse and drain well.
• Toss together the barley, cucumber, and scallions in a salad bowl; sprinkle with pepper. Whisk together the lemon juice, oil, and yogurt. Toss this dressing with the cucumber mixture, then taste and adjust the seasoning.
• Add the herb(s), toss all together, and serve.
  Barley and Cress Salad.
  • Omit the scallions and yogurt. Add 3 cups trimmed watercress and use the dill. Proceed with the recipe, adding the cress along with the herbs.
    Barley Salad with Peas and Yogurt-Dill Dressing.
    • Instead of the cucumber, use 11/2 cups cooked and shocked fresh or frozen peas. Fresh sugar snap peas are a rare seasonal treat that work great in this salad too.
  • MAKES: 4 servings
  • TIME: 40 minutes