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Gallery Recipe Summary Servings: 12
Ingredients Ingredient Checklist 3/4 cup barley 2 teaspoons salt 3 large tomatoes (about 2 pounds), seeded and cut into 3/4-inch dice 1 1/2 cucumbers (about 1 pound), peeled, seeded, and cut into 1/2-inch dice 2 celery stalks, peeled to remove strings and finely chopped 2 scallions, white part only, thinly sliced 1/2 cup finely chopped flat-leaf parsley 1 cup finely chopped mint 2 pinches cayenne pepper 3 tablespoons fresh lime juice 4 teaspoons olive oil 1/4 teaspoon freshly ground pepper
Gallery
Recipe Summary Servings: 12
Gallery
Recipe Summary Servings: 12
Recipe Summary
Servings: 12
Servings: 12
12
Ingredients
Ingredients
- 3/4 cup barley 2 teaspoons salt 3 large tomatoes (about 2 pounds), seeded and cut into 3/4-inch dice 1 1/2 cucumbers (about 1 pound), peeled, seeded, and cut into 1/2-inch dice 2 celery stalks, peeled to remove strings and finely chopped 2 scallions, white part only, thinly sliced 1/2 cup finely chopped flat-leaf parsley 1 cup finely chopped mint 2 pinches cayenne pepper 3 tablespoons fresh lime juice 4 teaspoons olive oil 1/4 teaspoon freshly ground pepper
Directions
Bring 5 cups of water to a boil in a medium saucepan. Stir in barley and 1 teaspoon salt. Reduce heat to medium and cook until tender, about 35 minutes. Drain and rinse with cool water. Set aside.
Combine diced tomatoes and cucumbers in a large bowl. Add the barley, celery, scallions, parsley, mint, and cayenne pepper. Toss to combine and set aside.
In a small bowl, whisk together the lime juice, olive oil, remaining 1 teaspoon salt, and freshly ground pepper; add to barley mixture. Toss to combine. Serve immediately or refrigerate for up to 8 hours.
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All Reviews for Tomato, Cucumber, and Barley Salad
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Tomato, Cucumber, and Barley Salad
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest