Summer Barley Salad

Barley Cucumber Salad

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Barley is an amazing grain that has a lovely chewy texture. I used Bob's Red Mill Pearl barley and they cook fairly quickly. The texture of the barley in this salad is just amazing and also makes the salad quite filling.

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Recipe Facts:

Cuisine

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American

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Total Time

50 min

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Servings

4 Servings

To make Barley Cucumber Salad - – ½ cup Pearl Barley – 1¼ cup Water – 1 cup Cucumber finely chopped – ¼ cup Red onions finely chopped – ½ cup Tomatoes seeds removed and chopped – 3 tablespoon Cilantro finely chopped – 3 tablespoon Mint finely chopped

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Ingredients:

For the dressing - – 1 tablespoon Dijon Mustard – 2 tablespoon Red wine Vinegar – 2 tablespoon Olive Oil – 2 teaspoon Honey – to taste Salt – to taste Pepper – 1 tablespoon Lemon Juice

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Ingredients:

Steps 1-3

– Roast the barley in a pan until golden brown and aromatic. This takes about 5 to 6 minutes in medium heat. – Add the water and let it come to a boil. – Once the water comes to a boil, simmer and cover the pan. Let the barley cook until all the water has evaporated and the barley is soft. This will take about 25 to 30 minutes.

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To Cook the Barley -

Steps 4-5

– If you feel that the barley is still not cooked and the water has all evaporated, add a little bit more water and cook further. – Let the barley cool down to room temperature.

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To Cook the Barley -

To Make the Salad Dressing

– Combine all the ingredients mentioned in a bowl and whisk well. Check for salt and pepper and adjust.

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Steps 1-2 To Make the Salad -

– Chop all the vegetables and add it to a large bowl. – Add the cooked and cooled barley to the same bowl and gently mix to combine.

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Steps 3-4

– Add the copped herbs and then pour the dressing over the salad and mix. – Serve right away or chill until ready to serve. The salad works great for summer picnics and potlucks.

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Enjoy!

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" I am Sandhya Ramakrishnan, author, recipe developer and photographer in this journey!

About Author:

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