• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Barley, Tomato, and Cucumber Salad with Yogurt Dressing

  • Recipe Submitted by on

Category: Salads

 Ingredients List

  • Dill-Yogurt Dressing


1 c Rinsed pearl barley
2 md Tomatoes; cut into medium
1 md Cucumber; peeled, seeded,
-halved lengthwise, and
-sliced thin
3 md Scallions; sliced thin
10 Kalamata olives; pitted and
-sliced thin
Ground black pepper

Make the Dill-Yogurt Dressing in this file.

For the salad, bring 1 quart water to boil in a medium saucepan. Add barley
and 1 teaspoon salt; return to boil and simmer until barley is tender,
about 30 minutes. Drain barley, then transfer to a large nonreactive bowl;
cool slightly. Then add remaining ingredients, including Dill-Yogurt
Dressing, 1 teaspoon salt, and 1/2 teaspoon pepper; toss to combine. Chill.
(Can be covered and refrigerated up to 4 hours.) Serve.

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