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The Washington Post

Tomato, Peach and Barley Salad

Tomato, Peach and Barley Salad 16.000

Deb Lindsey for The Washington Post; tableware from Crate and Barrel

Top Tomato 2014 Aug 20, 2014

The colors and complementary flavors of this fruit combo make this a pretty side dish.

Make Ahead: The salad can be refrigerated for up to 4 days; bring to room temperature before serving.


Servings:
16

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 16 servings; makes 12 to 14 cups

Ingredients
  • 6 cups water
  • 2 1/2 teaspoons salt
  • 16 ounces dried pearled barley
  • 4 limes
  • 1/3 cup olive oil
  • 1 tablespoon sugar
  • 3/4 teaspoon coarsely ground black pepper
  • 4 peaches (about 1 1/2 pounds total), pitted and cut into 1/2-inch pieces
  • 2 large (1 pound total) tomatoes, seeded and cut into 1/2-inch pieces
  • 4 scallions, thinly sliced
  • 1/2 cup chopped fresh basil

Directions

Bring the water to a boil in a large saucepan over high heat. Add 1 1/4 teaspoons of the salt then stir in the barley. Once the water returns to a boil, reduce the heat to low, cover and cook for 35 to 45 minutes or until the barley is tender and somewhat creamy. Remove from the heat.

Meanwhile, finely grate 1 tablespoon of zest from the limes, letting it fall into a large mixing bowl. Cut the limes in half and squeeze 1/2 cup of juice into the bowl. Whisk in the oil, sugar, pepper and the remaining 1 1/4 teaspoons salt to form an emulsified dressing.

Transfer the barley to a colander. Rinse under running cold water; drain well, then transfer to the bowl with the dressing. Add the peaches, tomatoes, scallions and basil; stir gently to coat and incorporate.

Serve right away, or cover and refrigerate for up to 4 days.


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Recipe Source

From Annapolis, Md., resident Meg Kimble. Correction: An earlier version of this recipe did not correctly indicate where to place the rinsed barley. It should be added to the bowl containing the dressing.

Tested by Johnna Rowe.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per serving: 170


% Daily Values*

Total Fat: 5g 8%

Saturated Fat: 1g 5%

Cholesterol: 0mg 0%

Sodium: 370mg 15%

Total Carbohydrates: 29g 10%

Dietary Fiber: 6g 24%

Sugar: 6g

Protein: 4g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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