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Sarasota's Creamy Barley Cucumber Salad

Created by Kchurchill5 on November 23, 2014

1 cup dry pearl barley
Chicken or vegetable broth (optional)
SALAD
2 to 3 medium cucumbers (peeled seeded and diced, you could also use 1 seedless cucumber)
2 celery ribs (small diced)
4 scallions, chopped (white and green parts)
1/3 cup kalamata olives (cut in half)
1/4 cup chopped fresh dill
1/8 cup chopped fresh mint

Step 1: Dressing ... Add all the ingredients to a small bowl or cup; and, mix to combine. Refrigerate until ready to use.
Step 2: Barley ... I like to cook the barley in either chicken or vegetable broth; but, it is not necessary. Cook the barley according to package directions. Once the barley is done; drain, and transfer to a bowl to cool. Make sure the barley is cool before assembling he salad.
Step 3: Salad ... I like a seedless cucumber; but, you can easily use a 'regular' one. Just make sure to remove the seeds. Then, add all the vegetables and herbs to the bowl with the cooled barley, salt, and pepper; and, toss to combine. You can re-season after you add the dressing.
Step 4: Finish ... Add the dressing, and mix. Re-season if necessary with salt and pepper. And, I like to garnish with a few extra herbs.
Step 5: Serve and ENJOY! ... And, if you want, you can add diced chicken to the salad; which really makes this a 'main dish' salad. Whether you add the chicken or not - it makes a great side dish, lunch; or, even dinner.