cateory: salads
Barley Salad with Cucumber and Yogurt-Dill Dressing
Reviews: 198
Ingredients:
-
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
How to make
Barley Salad with Cucumber and Yogurt-Dill Dressing
Barley Salad with Cucumber and Yogurt-Dill Dressing
- 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
- 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.
Comments for
Barley Salad with Cucumber and Yogurt-Dill Dressing
Barley Salad with Cucumber and Yogurt-Dill Dressing
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