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Barley, Tomato, And Cucumber Salad With Yogurt Dressing
Ingredients
- Dill-Yogurt Dressing
- 1 c. Rinsed pearl barley Salt
- 2 med Tomatoes, cut into medium dice
- 1 med Cucumber, peeled, seeded, halved lengthwise, and sliced thin
- 3 med Scallions, sliced thin crosswise
- 10 x Kalamata olives, pitted and sliced thin Grnd black pepper
Directions
- Make the Dill-Yogurt Dressing in this file.
- For the salad, bring 1 qt water to boil in a medium saucepan. Add in barley and 1 tsp. salt; return to boil and simmer till barley is tender, about 30 min. Drain barley, then transfer to a large nonreactive bowl; cold slightly. Then add in remaining ingredients, including Dill-Yogurt Dressing, 1 tsp. salt, and 1/2 tsp. pepper; toss to combine. Chill.
- (Can be covered and refrigerated up to 4 hrs.) Serve.
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