Forgive me if this barley salad with tomatoes and cucumbers is a little overdue. I made it back in August when a friend gave me a really cool Armenian cucumber. Check out the picture below - that thing is awesome! And huge. I used half in this salad and ate the other half with just a little sea salt sprinkled on it. So delicious. You can’t beat a homegrown cucumber. And if you have lots, definitely make this cucumber salad. So stinking good. Ah, but this salad. It’s got cucumbers and tomatoes and basil so of course it’s more of a summer dish. But I still get tomatoes and basil in my garden well into September and into these first few days of October. Lucky, I know. Anyway, we’re still eating this salad. I know it’s October, and you know I’m all about everything pumpkin, but what can I say? We’re a little crazy over here. We even still grill out on nice nights. Gasp! (You might also like this barley salad with chicken and pesto for an all-in-one meal.) OK, a few quick notes on making this recipe.
Ingredient Notes:
Barley: I use and prefer the quick-cooking barley since it’s so fast. You can also use regular barley, but you’ll need to account for the extra cook time. You could also swap out the barley for another grain, like farro. Cucumber: A regular cucumber or English/hot house cucumber will work here. Tomatoes: I love the small little cherry or grape tomatoes for this salad and they are readily available year round. You could also use a fresh heirloom tomato if you have a good one. Dressing: You can make your own homemade Italian dressing or use a store-bought kind, whichever you prefer.
Last thing, let’s talk about what to do with any leftovers. Leftover barley salad will keep, in a covered container, in the refrigerator for up to 4-5 days. Stir well before serving. It makes a great little side salad at lunch later in the week! So cancel your chili or soup night this week, bust out a burger or some grilled or roasted chicken or fish and make this easy, tasty barley salad. It’s pretty much a year-round thing. But bonus points if you can find a crazy cucumber. Enjoy! XO, Kathryn Barley: I use and prefer the quick-cooking barley since it’s so fast. You can also use regular barley, but you’ll need to account for the extra cook time. You could also swap out the barley for another grain, like farro. Cucumber: A regular cucumber or English/hot house cucumber will work here. Tomatoes: I love the small little cherry or grape tomatoes for this salad and they are readily available year round. You could also use a fresh heirloom tomato if you have a good one. Dressing: You can make your own Italian dressing or use a store-bought kind, whichever you prefer. Leftovers: Leftovers will keep, in a covered container, in the refrigerator for up to 4-5 days. Stir well before serving.
