Peaches, pearl barley, chickpeas, and cucumbers make for one fabulous bite in this filling, supper-worthy salad
- Place barley in 4 qt saucepan, toast barley for 5 mins, stir in broth and water. Heat to a boil on high, cover & reduce heat to low simmer for 35 mins until tender.
- Meanwhile, cut cucumber into ¼ in pieces. Pit and chop peaches. Cut tomatoes in quarters. Finely chop basil.
- In a bowl whisk vinegar, oil, ¼ tsp salt, barley, toss ‘til well coated. Wait until cool then add cucumber, peaches, tomatoes, chickpeas, basil. Toss till well coated and serve over lettuce.