It'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
1 cup pearled barley
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
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.