This Summer Barley Pilaf Salad is a healthy and refreshing dish that is great for when it's hot outside. That has fresh herbs, cucumber, cherry tomatoes, pearl barley, and a lemon dressing that makes it taste great. This salad tastes great and fills you up. It's perfect for picnics, barbecues, or as a side dish for summer meals.
Ingredients: 1 cup pearl barley. 2 cups water. 1 cucumber, diced. 1 cup cherry tomatoes, halved. 1/2 cup red onion, finely chopped. 1/2 cup fresh parsley, chopped. 1/4 cup fresh mint leaves, chopped. 1/4 cup extra-virgin olive oil. 2 tablespoons lemon juice. 1 garlic clove, minced. Salt and pepper to taste.
Instructions: Run cold water over the pearl barley and let it drain. Bring 2 cups of water to a boil in a medium-sized saucepan. Lower the heat to low, cover, and simmer for 25 to 30 minutes, or until the barley is soft and the water is gone. Take it off the heat and let it cool down. Barley that has been cooked and cooled should be put in a large bowl with cucumber, cherry tomatoes, red onion, fresh parsley, and fresh mint. Salt and pepper should be mixed with the extra-virgin olive oil, lemon juice, minced garlic, and whisked together in a small bowl. Add the dressing to the salad in the large bowl, and then toss everything together. Put the salad in the fridge for at least 30 minutes before you serve it. Let the Summer Barley Pilaf Salad cool down before you serve it.
Prep Time: 15 minutes
Cook Time: 30 minutes
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