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Categories:
pearl barley water red onion red wine vinegar tomatoes cucumber arugula fresh basil extra-virgin olive oil salt freshly ground black pepper
Viewed: 49 - Published at: 5 years agoIngredients
- 1 cup (about 6 ounces) half-peeled emmer, spelt, or pearl barley, rinsed and drained
- 6 cups water
- 1 small red onion, chopped coarse
- 2 tablespoons red-wine vinegar
- 4 medium vine-ripened tomatoes, peeled (if desired), seeded, and chopped coarse
- 1 cucumber, peeled, seeded, and chopped coarse
- 1/2 cup arugula or purslane leaves, washed well, spun dry, and chopped
- 2 tablespoons chopped fresh basil leaves
- 3 to 4 tablespoons extra-virgin olive oil
- fine sea salt to taste
- freshly ground black pepper to taste
Method
- In a 3-quart saucepan combine spelt or barley, water, and salt to taste and simmer just until tender, 35 to 40 minutes.
- Drain spelt in a colander and rinse with cold water.
- Chill spelt 30 minutes, or until cold.
- While spelt is cooking and chilling, in a bowl combine onion and vinegar and let stand at room temperature.
- Add chilled spelt and remaining ingredients and toss salad to combine well.
