Recipe - Barley Tomato And Cucumber Salad With Yogurt Dressing

DillYogurt Dressing

BARLEY, TOMATO, AND CUCUMBER
1 cup Rinsed pearl barley
Salt
2 md Tomatoes; cut into medium
dice
1 md Cucumber; peeled, seeded,
halved lengthwise, and
cut or sliced up thin
3 md Scallions; cut or sliced up thin
crosswise
10 Kalamata olives; pitted and
cut or sliced up thin
Ground black pepper

Make the DillYogurt 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 DillYogurt
Dressing, 1 teaspoon salt, and One half teaspoon pepper; toss to combine. Chill.
(Can be covered and refrigerated up to 4 hours.) Serve.

Recipe by Mangia!

Converted by MM_Buster v2.0l.