Peach, Cucumber, and Barley Salad

Peach, Cucumber, and Barley Salad

A few days ago, I was in the mood for a good, light, summery recipe, and a new one that I could add to my 50 in 15 Challenge. I turned to one of my favorite go-to recipe books, Good Housekeeping 400 Calorie Meals, and found this recipe for Peach, Cucumber, and Barley Salad. I served it over shredded lettuce, which proved to be a nice touch. So if you’re in the mood for a great little summery salad with flavors of fresh produce, give this a whirl. You’ll be glad you did!


  • 1 c. pearl barley
  • 1 3/4 c. reduced-sodium vegetable broth
  • 1 1/4 c. water
  • 2 tbsp. cider vinegar
  • 1 tbsp. olive oil
  • 1/4 tsp. salt
  • 1 English (seedless) cucumber, diced
  • 2 ripe peaches, diced
  • 2 pints cherry tomatoes, sliced into quarters
  • 1/2 c. packed fresh basil leaves, finely chopped
  • 1 can (15 oz) chickpeas, rinsed and drained
  • Lettuce


  1. Place barley in 4-quart saucepan. Cook over medium heat for 5 minutes or until toasted, stirring occasionally. Stir in broth and water. Heat to boiling over high heat. Cover, reduce heat to low, and simmer 35 minutes or until tender and liquid is absorbed. Set aside and let cool slightly.
  2. Meanwhile, in a large bowl, whisk vinegar, oil, and salt. Add barley and toss until well coated. Cool until no longer hot, then add cucumber, peaches, tomatoes, basil, and chickpeas, tossing until well combined. (Alternatively, you can leave the fruit/veggies/chickpeas on the side and top the barley as desired.) Serve over lettuce.


Overall, I was very happy with the recipe. It definitely has a taste of summer, and even proved to be a quick and easy leftover dish to have for lunches, since it can be served cold or at room temperature.

Warning: This recipe makes a LOT of food. So unless you’re cooking for a large family, you can safely cut the recipe in half and still have plenty of food.

Bon Appétit!


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