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Black Barley Salad with Purslane and Watermelon
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Description
Inspired by the Watermelon Tabbouleh in the July issue of Martha Stewart Living…
Ingredients
- 3 cups Water
- 1 cup Black Barley, Rinsed Well In A Fine Mesh Strainer
- 3 Tablespoons Olive Oil, Divided
- 1-½ cup Seedless Watermelon, Diced Into Small Cubes
- ¼ cups Coarsely Chopped Fresh Flat-leaf Or Curly Parsley
- ¼ cups Coarsely Chopped Fresh Basil
- ½ cups Fresh Purslane Leaves (or Additional Parsley And Basil)
- 2 teaspoons Minced Garlic
- 2 Tablespoons Fresh Lemon Juice
- 2 teaspoons Finely Grated (well Rinsed) Preserved Lemon Rind Or Microplaned Lemon Zest
- ¼ cups Crumbled Feta Cheese, Plus More For Garnish
Preparation
Bring the water to a boil in a medium saucepan. Stir in black barley and reduce heat to a simmer. Cook for 35-40 minutes, until water is absorbed. Add 1 tablespoon of the olive oil, mix well, remove from heat and allow to cool to room temperature.
Combine cooled barley with with watermelon, herbs, purslane, garlic, remaining olive oil, lemon juice, preserved lemon rind or lemon zest, and feta cheese. Mix gently, then serve with additional crumbled feta on top for garnish, if desired.
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