6.13.2010

Barley Salad with Cucumber and Yoghurt Dressing

Barley Salad with Cucumber and Yoghurt Dressing


IHCCIt's Potluck time again at IHCC and I've made a summery barley salad. Maybe I'll add some de-seeded tomatoes next time for colour. The salad is best the day it's made, but any leftovers can be spiced up with some drops of Sriracha.


Barley Salad with Cucumber and Yoghurt Dressing

Source: How to cook everything vegetarian by Mark Bittman

Ingredients:

1 cup pearled barley
salt
1 long or 2-3 medium cucumbers
3 or 4 scallions, chopped
freshly ground black pepper
2 Tbsp freshly squeezed lemon juice or more to taste
2 Tbsp extra virgin olive oil
1 cup yoghurt
1/2 cup fresh chopped dill, mint or parsley, or a combination

Method:

Rinse the barley and put it in a saucepan with water to cover by at least 2 inches. Add a large pinch of salt and cook over medium-high heat, stirring occasionally, until the barley is tender, about 20 minutes from the time the water boils. Drain and spread on a plate to cool.
Meanwhile, if you are using an English cucumber (or other good cucumber), simply cut it into small, bite-sized chunks. If you are using a regular cucumber, peel it, then cut it in half the long way and scoop out the seeds with a spoon. Cut it into chunks, put it in a colander or strainer, and sprinkle with about a tablespoon of salt. Let sit for 20 minutes or so, then rinse and drain well.

Toss together the barley, cucumber and scallions in a salad bowl; sprinkle with pepper. Whisk together the lemon juice, oil, and yoghurt. Toss this dressing with the cucumber mixture, then taste and adjust the seasoning. Add the herb(s), toss all together, and serve.

8 comments:

girlichef said...

This sounds like a delicious salad...perfectly cooling and filling as a main course, even. YUM! Thanks for bringing it the POTLUCK this week. I'm hoping to bring home the leftovers, my Sriracha bottle is feeling a bit unappreciated lately...

Jeanne said...

These flavors sound very summery! I bet it's delicious with the yogurt and dill. Tomatoes would be excellent too!

Kim said...

I love your idea for adding sriracha(I love that stuff)! This is a gorgeous salad that I would love to indulge in:) Great pick!

Debinhawaii said...

I love yogurt salads and of course anything whole grain. What a great potluck pick. I am tagging this one to make for sure. ;-)

MyKitchenInHalfCups said...

Sriracha! oh yes.
I think it looks gorgeous with out the tomato, rich and creamy. Tomato or red bell pepper or chili pepper.

Joanne said...

I DEFINITELY like the sound of sriracha spicing up this salad! Yum!

Claudia said...

Barley is another of those items I need to do like Bittman says, and stop waiting for the Apocalypse. Just get it out of the pantry and make this delicious sounding salad.

Elle said...

This looks lucious! I love barley and had never thought to make such a summery, cool salad with it. Brilliant!