Summer is officially here, so it’s time for another salad, this time a bit heartier.
This recipe is also inspired by a salad offered at one of our favorite GR restaurants, The Winchester. At the restaurant, the salad is served topped with a skewer of lamb kafta and drizzled with a cucumber-yogurt sauce. I wanted something that would last in the fridge a few days, so I incorporated the sauce into the rest of the salad. I’ve been eating it as-is out of the fridge all weekend, and it’s still just as good as the day I made it.
It’s a great hearty summer salad–fresh tasting, and filling without being too heavy. Something a little different than the same ol’ macaroni salad doused in mayonnaise.
The important thing to remember when preparing the vegetables for this salad is to dice the onions and peppers very small, so that they are not much bigger than the barley. It makes for a much more pleasant eating experience.
4 cups cooked pearled barley
1 T extra virgin olive oil
1 medium red pepper, diced
1 medium yellow or orange pepper, diced
1 small red onion, diced
1 cup plain whole milk yogurt
1 small salad cucumber, peeled, seeded and roughly chopped
1 T fresh dill
1 T fresh mint (about 4-5 leaves)
Salt and fresh cracked pepper to taste
Combine barley, olive oil, peppers, and onions in a medium sized bowl. Set aside while preparing dressing.
To make dressing, blend 1/2 cup yogurt, herbs, and cucumber in a blender or food processor. Gently stir cucumber mixture into the remaining 1/2 cup yogurt. Stir yogurt dressing into barley mixture. Salad can be served immediately or chilled overnight. Salad will keep for 3 days in the refrigerator.