Peach-Cucumber-Barley Salad

Total Time
Prep 20 mins
Cook 35 mins

From Good Housekeeping, 8/11. This main dish salad uses both barley and chickpeas, which makes a very satisfying meal. I think some chopped scallion is a nice addition. I cook my own chickpeas from dried, less sodium and a superior flavor, I feel.

Ingredients Nutrition


  1. Place barley in a 4 qt saucepan. Cook on medium heat for 5 minutes, or until toasted, stirring.
  2. Stir in the broth and water, bring to a boil, reduce heat, cover and simmer for 35 minutes or until tender. Drain if necessary, and set aside to cool slightly.
  3. Meantime, scoop out and discard the seed cavity of the cucumber, then cut it up into 1/4 in pieces.
  4. Pit and chop the peaches.
  5. Cut the tomatoes into quarters (halve if they are very small).
  6. In a large bowl, whisk together the vinegar, oil and 1/4 tsp salt.
  7. Add barley and toss until well coated. Allow to cool, then add the cucumbers, peaches, tomatoes, and chickpeas, tossing until well combined.
  8. Serve over lettuce leaves.
  9. Note: I had no basil leaves when I made this again, so used the vinaigrette from Recipe #460660, some additional fresh thyme and a little pineapple sage, which worked very well.
Most Helpful

This had a lovely flavor that was better than the sum of its parts. I seem to have run out of barley, but used kasha (buckwheat) and it was just as good!

threeovens September 16, 2013

I did cut this recipe in half for the 2 of us, then used some homemade vegetable broth as well as 2 small, very flavorful, home-grown peaches (a gift from some good friends) & this salad turned out just great! Absolutely wonderful, in fact, & I'll be keeping the recipe around for future enjoyment! Thanks for sharing it! [Tagged & made in Please Review My Recipe]

Sydney Mike August 28, 2011