Recipe for Black Barley, Purslane, and Watermelon Salad
Servings: 0 Serves 4
Ingredients
- *3 cups water
- *1 cup black barley rinsed well in a fine mesh strainer
- *1 1/2 cups seedless watermelon diced into small cubes
- *1/4 cup coarsely chopped fresh flat-leaf or curly parsley
- *1/4 cup coarsely chopped fresh basil
- *1/2 cup fresh purslane leaves or additional parsley and basil
- *1-2 teaspoons minced garlic
- *3 tablespoons of your best olive oil
- *1-2 tablespooons fresh lemon juice
- *2 teaspoons finely grated well rinsed preserved lemon rind or microplaned lemon zest
- *1/4 cup or more to taste crumbled feta cheese, plus more for garnish
Instructions
- 1. Bring 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, and allow to cool to room temperature.
- 2. Combine cooled barley with with watermelon, herbs, purslane, garlic, olive oil, preserved lemon rind or lemon zest, and feta cheese. Mix gently, then serve with additional crumbled feta on top for garnish, if desired.