Tomato Cucumber And Barley Salad Recipes

Steps:

• Combine all ingredients in a bowl. Dress with vinegar and oil, salt and pepper, to your taste.

Steps:

• Combine the tomatoes, cucumber, onion, olive oil, vinegar, basil, parsley, dill and some salt and pepper in a bowl and toss well. Refrigerate at least 20 minutes before serving, or up to overnight.

Steps:

• Whisk water, vinegar, oil, sugar, salt, and pepper together in a large bowl until smooth; add cucumbers, tomatoes, and onion and stir to coat.
• Cover bowl with plastic wrap; refrigerate at least 2 hours.

Steps:

• Bring 5 cups of water to a boil in a medium saucepan. Stir in barley and 1 teaspoon salt. Reduce heat to medium and cook until tender, about 35 minutes. Drain and rinse with cool water. Set aside.
• Combine diced tomatoes and cucumbers in a large bowl. Add the barley, celery, scallions, parsley, mint, and cayenne pepper. Toss to combine and set aside.
• In a small bowl, whisk together the lime juice, olive oil, remaining 1 teaspoon salt, and freshly ground pepper; add to barley mixture. Toss to combine. Serve immediately or refrigerate for up to 8 hours.

Steps:

• Peel the cucumbers and split them in half. Scoop out the seeds with a spoon. Slice the cucumbers crosswise. There should be about 3 cups.
• Core the tomatoes and cut them into 1/2-inch cubes. There should be about 3 cups.
• Put the onion, dill, vinegar, oil, cumin, salt and pepper in a bowl. Beat briskly with a wire whisk. Add the cucumbers and tomatoes. Toss well and serve.