Barley, tomato, and cucumber salad with yogurt dressing

Yield: 6 Servings

Measure Ingredient
\N \N Dill-Yogurt Dressing
1 cup Rinsed pearl barley
\N \N 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 \N Kalamata olives; pitted and sliced thin
\N \N Ground black pepper

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.

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