We've been counting the days until the overlap of tomato and peach season to make this grain-based salad.
If you've never tried peaches and tomatoes together, you're in for a treat. The two fruits (yes, tomatoes really are a fruit) complement each other surprisingly well.
Quinoa would work well here if you don't have or like barley.
Tomato, Peach and Barley Salad
1 cup water
Salt
1/3 cup dried pearled barley
Zest and juice of 1 lime
1 tablespoon olive oil
1 teaspoon sugar
1/4 teaspoon coarsely ground black pepper
1 peach, pitted and cut into 1/2-inch pieces
1/2 cup chopped tomatoes
1 green onion, thinly sliced
2 tablespoons chopped fresh basil
Bring the water to a boil in a large saucepan over high heat. Add a pinch of salt, then stir in the barley. Once the water returns to a boil, reduce the heat to low, cover and cook for 45 minutes to 1 hour, or until barley is tender. Remove from the heat. Transfer barley to a large bowl and cool to room temperature.
In a separate bowl, whisk together the lime zest and juice, the oil, sugar, pepper and a generous pinch of salt. Taste and adjust sugar, salt and/or pepper as necessary.
Pour dressing over cooled barley and stir to mix well. Add the peaches, tomatoes, green onion and basil; stir gently to coat and incorporate.
Serve immediately.
Makes 4 servings.
Recipe adapted from The Washington Post
Food on 07/29/2015