Barley, tomato, and cucumber salad with yogurt dressing
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Dill-Yogurt Dressing | ||
| 1 | cup | Rinsed pearl barley |
| Salt | ||
| 2 | mediums | Tomatoes; cut into medium dice |
| 1 | medium | Cucumber; peeled, seeded, halved lengthwise, and sliced thin |
| 3 | mediums | Scallions; sliced thin crosswise |
| 10 | Kalamata olives; pitted and sliced thin | |
| Ground black pepper | ||
Directions
BARLEY, TOMATO, AND CUCUMBER
Make the Dill-Yogurt Dressing in this file.
For the salad, bring 1 quart water to boil in a medium saucepan. Add barley and 1 teaspoon salt; return to boil and simmer until barley is tender, about 30 minutes. Drain barley, then transfer to a large nonreactive bowl; cool slightly. Then add remaining ingredients, including Dill-Yogurt Dressing, 1 teaspoon salt, and ½ teaspoon pepper; toss to combine. Chill.
(Can be covered and refrigerated up to 4 hours.) Serve.
Recipe by Mangia!
Converted by MM_Buster v2.0l.