Peach-Cucumber-Barley Salad
"From Good Housekeeping, 8/11. This main dish salad uses both barley and chickpeas, which makes a very satisfying meal. I think some chopped scallion is a nice addition. I cook my own chickpeas from dried, less sodium and a superior flavor, I feel."
photo by threeovens
- Ready In:
- 55mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 1 cup pearl barley
- 1 3⁄4 cups low sodium vegetable broth
- water
- 1 seedless cucumber
- 2 ripe peaches
- 1 pint cherry tomatoes
- 1⁄2 cup packed fresh basil leaf
- 2 tablespoons cider vinegar
- 1 teaspoon vegetable oil
- salt, to taste
- pepper, to taste
- 1 (15 ounce) can chickpeas, drained and rinsed
- 1 head boston lettuce, leaves separated, washed and dried
directions
- Place barley in a 4 qt saucepan. Cook on medium heat for 5 minutes, or until toasted, stirring.
- Stir in the broth and water, bring to a boil, reduce heat, cover and simmer for 35 minutes or until tender. Drain if necessary, and set aside to cool slightly.
- Meantime, scoop out and discard the seed cavity of the cucumber, then cut it up into 1/4 in pieces.
- Pit and chop the peaches.
- Cut the tomatoes into quarters (halve if they are very small).
- In a large bowl, whisk together the vinegar, oil and 1/4 tsp salt.
- Add barley and toss until well coated. Allow to cool, then add the cucumbers, peaches, tomatoes, and chickpeas, tossing until well combined.
- Serve over lettuce leaves.
- Note: I had no basil leaves when I made this again, so used the vinaigrette from Recipe #460660, some additional fresh thyme and a little pineapple sage, which worked very well.
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Reviews
-
This had a lovely flavor that was better than the sum of its parts. I seem to have run out of barley, but used kasha (buckwheat) and it was just as good! -
I did cut this recipe in half for the 2 of us, then used some homemade vegetable broth as well as 2 small, very flavorful, home-grown peaches (a gift from some good friends) & this salad turned out just great! Absolutely wonderful, in fact, & I'll be keeping the recipe around for future enjoyment! Thanks for sharing it! [Tagged & made in Please Review My Recipe]
RECIPE SUBMITTED BY
duonyte
United States
My screen name is a diminutive in Lithuanian for bread, so you won't be suprised to learn that I love to bake bread. In recent years I have been baking a lot of sourdough breads and have several starters sitting in my refrigerator. But I like to cook a lot of other things, as well, especially from various cultures. The cat wishes I would concentrate on meat and fish... I joined a few years ago but started posting recipes and participating in forums just recently - I wish I had done so earlier. Recipezaar is a great community! Right now I am a co-host for the Breads and Baking and the Eastern Europe forums - I hope to see you there!
