Barley Salad with Cucumber and Yogurt-Dill Dressing

This cool and crunchy barley salad with a refreshing yogurt-dill dressing is the perfect dish for a summer day. Made with pearled barley, it comes together quickly and offers a delightful mix of textures. The recipe allows for various grain substitutions, such as brown rice, wheat berries, cracked wheat, pearl couscous, or wild rice. The combination of fresh cucumbers, tangy dressing, and aromatic herbs makes this salad a true crowd-pleaser.

MAKES: 4 servings

TIME: 40 minutes

INGREDIENTS:

• 1 cup pearled barley
• Salt
• 1 English (long) cucumber, 6 Kirby (pickling) cucumbers, or 2-3 medium cucumbers
• 3-4 scallions, chopped
• Freshly ground black pepper
• 2 tablespoons freshly squeezed lemon juice (or more to taste)
• 2 tablespoons extra virgin olive oil
• 1 cup yogurt
• 1/2 cup fresh dill, mint, or parsley leaves (or a combination)

INSTRUCTIONS:

1. Rinse the pearled barley and place it in a saucepan with enough water to cover it by at least 2 inches. Add a large pinch of salt and cook over medium-high heat, stirring occasionally, until the barley is tender. This usually takes about 20 minutes from the time the water boils. Drain the cooked barley and spread it on a plate to cool. If you’re in a hurry, you can rinse it under cold water for a minute or so.
2. Prepare the cucumber by either cutting the English cucumber (or virtually seedless cucumber) into bite-sized chunks or peeling, halving, and scooping out the seeds of a cucumber with large seeds. Cut it into chunks, place in a colander or strainer, and sprinkle with about a tablespoon of salt. Allow it to sit for 20 minutes, then rinse and drain well.
3. In a salad bowl, toss together the cooled barley, cucumber chunks, and chopped scallions. Sprinkle with freshly ground black pepper.
4. In a separate bowl, whisk together the lemon juice, extra virgin olive oil, and yogurt to create the dressing. Pour the dressing over the barley and cucumber mixture, and toss to coat. Taste and adjust the seasoning as needed.
5. Add the fresh herbs, such as dill, mint, or parsley (or a combination), to the salad. Toss all the ingredients together until well combined.
6. Serve the barley salad immediately and enjoy its refreshing flavors.

VARIATIONS:

• Barley and Cress Salad: Skip the scallions and yogurt. Add 3 cups of trimmed watercress and use dill as the herb. Proceed with the recipe, adding the watercress along with the herbs.
• Barley Salad with Peas and Yogurt-Dill Dressing: Replace the cucumber with 1 1/2 cups of cooked and shocked fresh or frozen peas. If available, fresh sugar snap peas are also a great addition to this salad.
• Barley Salad with Cucumber and Smoked Salmon: After Step 3, add 1 cup of smoked salmon pieces to the salad bowl and toss with the other ingredients.

USES:

• Serve this barley salad as a refreshing side dish at barbecues or picnics.
• Enjoy it as a light lunch or dinner option on its own or paired with grilled chicken or fish.
• Include it in a mezze platter or as part of a Mediterranean-inspired spread.
• Pack it for a picnic or for office lunches, as it keeps well and can be enjoyed at room temperature.

This Barley Salad with Cucumber and Yogurt-Dill Dressing is a refreshing and satisfying dish, perfect for summer gatherings or as a light meal option. The combination of tender barley, crisp cucumbers, and tangy yogurt-dill dressing creates a delightful mix of flavors and textures. Feel free to customize the salad by incorporating different grains, herbs, or additional ingredients like peas or smoked salmon. Whether served as a side dish or enjoyed on its own, this salad is a versatile and tasty addition to any meal.