Recipe for Barley, Tomato, and Cucumber Salad with Yogurt Dressing

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Yield:

6 Servings

Ingredients:

Amount	Ingredient
	Dill-Yogurt Dressing
	----------------- BARLEY, TOMATO, AND CUCUMBER ----------------
1 cup	Rinsed pearl barley
	Salt
2 med	Tomatoes, cut into medium dice
1 med	Cucumber, peeled, seeded, halved lengthwise, and sliced thin
3 med	Scallions, sliced thin crosswise
10 x	Kalamata olives, pitted and sliced thin

Instructions:

Instructions: Make the Dill-Yogurt 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 Dill-Yogurt Dressing, 1 teaspoon salt, and 1/2 teaspoon pepper; toss to combine. Chill.

(Can be covered and refrigerated up to 4 hours.) Serve.

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