Peach-Cucumber-Barley Salad

1. 1

   Place barley in a 4 qt saucepan. Cook on medium heat for 5 minutes, or until toasted, stirring.

2. 2

   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.

3. 3

   Meantime, scoop out and discard the seed cavity of the cucumber, then cut it up into 1/4 in pieces.

4. 4

   Pit and chop the peaches.

5. 5

   Cut the tomatoes into quarters (halve if they are very small).

6. 6

   In a large bowl, whisk together the vinegar, oil and 1/4 tsp salt.

7. 7

   Add barley and toss until well coated. Allow to cool, then add the cucumbers, peaches, tomatoes, and chickpeas, tossing until well combined.

8. 8

   Serve over lettuce leaves.

9. 9

   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.

* Per serving · 4 servings · Values may vary.