Peach-Cucumber-Barley Salad

Recipe by duonyte
READY IN: 55mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place barley in a 4 qt saucepan. Cook on medium heat for 5 minutes, or until toasted, stirring.
  • 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.
  • Meantime, scoop out and discard the seed cavity of the cucumber, then cut it up into 1/4 in pieces.
  • Pit and chop the peaches.
  • Cut the tomatoes into quarters (halve if they are very small).
  • In a large bowl, whisk together the vinegar, oil and 1/4 tsp salt.
  • Add barley and toss until well coated. Allow to cool, then add the cucumbers, peaches, tomatoes, and chickpeas, tossing until well combined.
  • Serve over lettuce leaves.
  • 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.
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