PEACH-CUCUMBER-BARLEY SALAD

Steps:

• Place barley in a 4 qt saucepan. Cook on medium heat for 5 minutes, or until toasted, stirring.
• Stir in the broth and water, bring to a boil, reduce heat, cover and simmer for 35 minutes or until tender. Drain if necessary, and set aside to cool slightly.
• Meantime, scoop out and discard the seed cavity of the cucumber, then cut it up into 1/4 in pieces.
• Pit and chop the peaches.
• Cut the tomatoes into quarters (halve if they are very small).
• In a large bowl, whisk together the vinegar, oil and 1/4 tsp salt.
• Add barley and toss until well coated. Allow to cool, then add the cucumbers, peaches, tomatoes, and chickpeas, tossing until well combined.
• Serve over lettuce leaves.
• Note: I had no basil leaves when I made this again, so used the vinaigrette from Recipe #460660, some additional fresh thyme and a little pineapple sage, which worked very well.