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.