Peach-Cucumber-Barley Salad Recipe

Name: Peach-Cucumber-Barley Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup pearl barley; 1 3/4 cups low sodium vegetable broth; water; 1 seedless cucumber; 2 ripe peaches; 1 pint cherry tomatoes; 1/2 cup packed fresh basil leaf; 2 tablespoons cider vinegar; 1 teaspoon vegetable oil; salt, to taste; pepper, to taste; 1 (15 ounce) can chickpeas, drained and rinsed; 1 head boston lettuce, leaves separated, washed and dried

Servings: persons

1 cup pearl barley
1 3/4 cups low sodium vegetable broth
water
1 seedless cucumber
2 ripe peaches
1 pint cherry tomatoes
1/2 cup packed fresh basil leaf
2 tablespoons cider vinegar
1 teaspoon vegetable oil
salt, to taste
pepper, to taste
1 (15 ounce) can chickpeas, drained and rinsed
1 head boston lettuce, leaves separated, washed and dried

1
Place barley in a 4 qt saucepan. Cook on medium heat for 5 minutes, or until toasted, stirring.
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
Meantime, scoop out and discard the seed cavity of the cucumber, then cut it up into 1/4 in pieces.
4
Pit and chop the peaches.
5
Cut the tomatoes into quarters (halve if they are very small).
6
In a large bowl, whisk together the vinegar, oil and 1/4 tsp salt.
7
Add barley and toss until well coated. Allow to cool, then add the cucumbers, peaches, tomatoes, and chickpeas, tossing until well combined.
8
Serve over lettuce leaves.
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.

105

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup pearl barley, 1 3/4 cups low sodium vegetable broth, water, 1 seedless cucumber, and more.

Yes, Peach-Cucumber-Barley Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Peach-Cucumber-Barley Salad

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