Toasted Barley Salad with Fresh Herbs, Tomato & Zucchni Recipe - (4.2/5)

Name: Toasted Barley Salad with Fresh Herbs, Tomato & Zucchni Recipe - (4.2/5)
Ingredients: 3 cups low-sodium chicken stock; 2 cups barley; 1/2 cup cilantro, optional; 1 cup parsley, minced; 1/2 cup basil, minced; 1/2 cup toasted pine nuts; 2 tablespoons water; Zest and juice of 2 lemons; 6 tablespoons extra virgin olive oil; 2 to 3 zucchini, seeded and diced (can use summer squash too); 4 cups tomatoes (buy a colorful assortment of heirloom tomatoes, if you can); 1/2 cup red onion, finely diced; OPTIONAL: 1/4 cup dry jack cheese, grated; NOTE: *I prefer to "chiffonade" the basil by stacking the leaves, rolling them and slicing very thin. I wait to do this, last, as basil can bruise and turn dark; the water is to add to the barley if the liquid dries up before it is cooked to "al dente" (slight crunch to it)

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I attended a recipe demo at the Culinary Institute of America (St. Helena, CA). At first, I wasn't impressed with the title of this salad-- until I tasted it! This...

Keywords

Toasted Barley Salad with Fresh Herbs
Tomato & Zucchni
recipe
Grain Salad
tomato
Fruits
Vegetables and Other Produce
Courses
vegetable
Main Ingredients

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Ingredients

3 cups low-sodium chicken stock
2 cups barley
1/2 cup cilantro, optional
1 cup parsley, minced
1/2 cup basil, minced
1/2 cup toasted pine nuts
2 tablespoons water
Zest and juice of 2 lemons
6 tablespoons extra virgin olive oil
2 to 3 zucchini, seeded and diced (can use summer squash too)
4 cups tomatoes (buy a colorful assortment of heirloom tomatoes, if you can)
1/2 cup red onion, finely diced
OPTIONAL: 1/4 cup dry jack cheese, grated
NOTE: *I prefer to "chiffonade" the basil by stacking the leaves, rolling them and slicing very thin. I wait to do this, last, as basil can bruise and turn dark
the water is to add to the barley if the liquid dries up before it is cooked to "al dente" (slight crunch to it)