Peach Cucumber Barley Salad Recipes

CUCUMBER AND PEACH SALAD WITH HERBS

Steps:

• Vinaigrette:
• Place shallot in a small bowl and season with a big pinch of salt. Finely grate zest from lemon into bowl; cut lemon in half and squeeze in juice. Add vinegar and toss to combine. Let sit 10 minutes.
• Salad and assembly:
• Place cucumbers in a medium bowl and season with salt. Spoon half of vinaigrette over and toss gently to coat.
• Place peaches in a serving bowl or on a platter and season with salt. Spoon remaining vinaigrette over and toss gently with your hands to coat.
• Add cucumbers to peaches; toss gently again just to combine. Add feta; season with salt and pepper. Top salad with basil and mint and squeeze lemon over.

SAVORY PEACH AND CUCUMBER SALAD

Steps:

• Preheat oven to 350°F. Toast pumpkin seeds on a rimmed baking sheet, tossing halfway through, until golden brown and slightly puffed, 5-7 minutes; let cool. Transfer to a small bowl and toss with 1 Tbsp. oil; season with salt.
• Meanwhile, toast cardamom, clove, coriander, and cumin in a dry small skillet over medium heat, tossing occasionally, until fragrant, about 2 minutes. Remove seeds from cardamom pod; discard pod. Finely grind seeds along with other spices in spice mill or with mortar and pestle. Mix in a large bowl with chile, garlic, parsley, chopped cilantro, lemon juice, and remaining 1/4 cup oil; season with salt. Add cucumber and toss. Let sit 5 minutes.
• Add peaches, avocado, and half of the pumpkin seeds to cucumber mixture and season generously with salt; toss to coat. Taste and adjust seasoning with more salt and/or lemon juice.
• Serve topped with sesame seeds, cilantro leaves, and remaining pumpkin seeds.

PEACH-CUCUMBER-BARLEY SALAD

Steps:

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

PEACH & CUCUMBER SIMPLE SALAD

Steps:

• Combine peach and cucumber slices in a bowl.
• Mix together the vinegar through pepper and toss with the peach and cucumber.

CUCUMBER AND PEA SALAD

Steps:

• Fill a large bowl with ice and cold water. Bring a large pot of lightly salted water to a boil. Add peas and cook uncovered until bright green, 2 to 3 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain.
• Whisk Greek yogurt, olive oil, and lemon juice together in a bowl. Add parsley, 1/4 cup basil, salt, and pepper. Stir in baby peas and cucumbers. Garnish with remaining basil and walnuts.