I baited March by making a cold salad, and it responded by pelting New York City with freezing rain. Well played, March. I feel my appetite anxiously awaiting Spring so I really hope this month stops being such a jerk and loosens up in the MY NOSE IS AN ICICLE department.
I’ve just about lost my taste for apples and root vegetables and soups and stews. I want melons and peaches and basil and fresh Jersey corn…and I wouldn’t mind a boozy drink with an umbrella in it. I just couldn’t resist making this barley salad over the weekend in an attempt to usher in a new season, but I guess I jumped the gun big time.
Barley is packed with fiber and nutrients so it’s a great base for a healthy salad. This Mediterranean salad is crisp and refreshing, simple to prepare, and the tarragon just gives it that extra hit of flavor. It would make a great side dish or a stand-alone lunch.
Mediterranean Barley Salad
1 cup barley, cooked according to package instructions and cooled
2 plum tomatoes, diced
1/2 cucumber, chopped
20 kalamata olives, halved
1 teaspoon fresh tarragon, minced
1 tablespoon plus 1 teaspoon extra virgin olive oil
1 1/2 teaspoons fresh lemon juice
1/4 teaspoon salt
3 turns freshly ground black pepper
Toss all ingredients in a bowl – done! (add more salt to taste if needed)