| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Salad |
6 |
Servings |
INGREDIENTS
|
|
Dill-Yogurt Dressing |
| 1 |
c |
Rinsed pearl barley |
|
|
Salt |
| 2 |
md |
Tomatoes; cut into medium dice |
| 1 |
md |
Cucumber; peeled, seeded, halved lengthwise, and sliced thin |
| 3 |
md |
Scallions; sliced thin crosswise |
| 10 |
|
Kalamata olives; pitted and sliced thin |
|
|
Ground black pepper |
INSTRUCTIONS
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 1/2 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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