Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Peach-Cucumber-Barley Salad Recipe
    Lost? Site Map

    Peach-Cucumber-Barley Salad

    Peach-Cucumber-Barley Salad. Photo by threeovens

    1/2 Photos of Peach-Cucumber-Barley Salad

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    20 mins

    35 mins

    duonyte's Note:

    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.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Place barley in a 4 qt saucepan. Cook on medium heat for 5 minutes, or until toasted, stirring.
    2. 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. 3
      Meantime, scoop out and discard the seed cavity of the cucumber, then cut it up into 1/4 in pieces.
    4. 4
      Pit and chop the peaches.
    5. 5
      Cut the tomatoes into quarters (halve if they are very small).
    6. 6
      In a large bowl, whisk together the vinegar, oil and 1/4 tsp salt.
    7. 7
      Add barley and toss until well coated. Allow to cool, then add the cucumbers, peaches, tomatoes, and chickpeas, tossing until well combined.
    8. 8
      Serve over lettuce leaves.
    9. 9
      Note: I had no basil leaves when I made this again, so used the vinaigrette from Fingerling Potato Salad With Honey-Thyme Vinaigrette, some additional fresh thyme and a little pineapple sage, which worked very well.

    Ratings & Reviews:

    • on September 16, 2013

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 28, 2011

      55

      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]

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Peach-Cucumber-Barley Salad

    Serving Size: 1 (435 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 374.4
     
    Calories from Fat 31
    31%
    Total Fat 3.4 g
    5%
    Saturated Fat 0.4 g
    2%
    Cholesterol 0.0 mg
    0%
    Sodium 330.2 mg
    13%
    Total Carbohydrate 76.8 g
    25%
    Dietary Fiber 15.4 g
    61%
    Sugars 10.3 g
    41%
    Protein 12.7 g
    25%

    The following items or measurements are not included:

    low sodium vegetable broth

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites