3large clovesgarlic*minced or crushed, about 1 tbsp
1 tbspdried dill*or 3 tbsp fresh chopped dill
1large bunchchives*diced, about 1 cup
20 leavesmint *julienned
1/2bunchcilantro *diced, about 1/2 cup
1 1/2cupwalnut halves*toasted
1/4 white onion *diced, about 1/2 cup
2largeEnglish cucumbers *roughly diced
2 largeheirloom tomatoes*cut into larger bite sized pieces
Rinse 1 cup of hulled barley well and place into a 6 quart pot with 3 cups of water and 1 tsp of sea salt. Bring to a boil over high heat. Once boiling lower to a simmer and cook, stirring occasionally for approximately 1 hour and 40 minutes or until barley reaches desired tenderness. Drain and set aside.
For the Salad
Preheat oven to 350℉. Spread walnuts out on a large cookie sheet. Bake until toasted, about 7-8 mins. Let cool and set aside. Watch closely as walnuts can quickly go from lightly toasted to overdone.
In a large mixing bowl whisk together olive oil, lemon juice, salt and garlic. Add in cooked barley and stir well. Let cool completely to room temperature before adding other ingredients.
Meanwhile, prepare herbs, chives, onions parmesan, cucumbers and tomatoes. Add to barley vinaigrette mixture once barley as cooled to room temperature and toss well.
Sprinkle in walnuts at the last min and toss well. This salad tastes great freshly made or after chilling for a few hours.
*Please use as many organic ingredients as possible.**1 cup hulled barley yields 3 cups when cooked.