Lemon Barley Salad

Forberedelser

Ingredienser

Fremgangsmåte

Trinn for trinn

1. 1

   Combine the barley and water in a medium saucepan.

2. 2

   Bring the mixture to a boil over high heat, then reduce heat to low, cover, and simmer for 30-35 minutes, or until the barley is tender and most of the water is absorbed.

   Omtrent 35 min

   Kokkens tips: Check occasionally to ensure water doesn't completely evaporate; add a splash more if needed.

3. 3

   Remove the cooked barley from the heat and let it sit, covered, for 5 minutes.

   Omtrent 5 min

4. 4

   Fluff the barley with a fork and spread it out on a baking sheet or large plate to cool completely.

   Omtrent 10 min

   Kokkens tips: Cooling it quickly prevents the salad from becoming soggy.

5. 5

   While the barley cools, prepare the vegetables and herbs: dice the cucumber, halve the cherry tomatoes, finely dice the red onion, and chop the fresh parsley and mint.

   Omtrent 10 min

6. 6

   In a small bowl, whisk together the lemon juice, olive oil, minced garlic, dried oregano, salt, and black pepper to create the dressing.

   Omtrent 2 min

7. 7

   Once the barley is cool, transfer it to a large mixing bowl.

8. 8

   Add the diced cucumber, halved cherry tomatoes, diced red onion, chopped parsley, and chopped mint to the bowl with the barley.

9. 9

   Pour the dressing over the barley and vegetables.

10. 10

    Toss everything gently until well combined and the barley and vegetables are evenly coated with the dressing.

    Omtrent 1 min

11. 11

    Serve immediately or chill in the refrigerator for at least 15 minutes for flavors to meld.

    Omtrent 15 min

    Kokkens tips: Chilling enhances the flavor and crispness of the salad.