Barley Cucumber Salad | Summer Barley Salad
Main Course, Salad
Barley, Barley Salad, Cucumber salad, Picnic Salad, Salad, Summer recipes, Whole grains
Pearl Barley - 1/2 cup
Water - 1 1/4 cup
Cucumber - 1 cup
Red onions - 1/4 cup
Tomatoes - 1/2 cup
seeds removed and chopped
Cilantro - 3 TBSP
Mint - 3 TBSP
For the dressing -
Dijon Mustard - 1 TBSP
Red wine Vinegar - 2 TBSP
Olive Oil - 2 TBSP
Honey - 2 tsp
Salt - to taste
Pepper - to taste
Lemon Juice - 1 TBSP
To Cook the Barley -
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.
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.
To Make the Salad Dressing -
Combine all the ingredients mentioned in a bowl and whisk well. Check for salt and pepper and adjust.
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.
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.