Title: Barley, Tomato, and Cucumber Salad with Yogurt Dressing
Categories: Salad
Yield: 6 Servings

Dill-Yogurt Dressing

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

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.

Recipe by Mangia!

Converted by MM_Buster v2.0l.