Cherry Barley Salad


Serves 4


  • 1 cup sweet cherries, pitted and halved
  • 1 cup uncooked barley
  • 3 cups kale or romaine
  • ¼ cup goat cheese, crumbled


  • 2 tablespoons basil
  • 2 tablespoons lemon juice
  • 2 tablespoons extra virgin olive oil
  • 1 clove garlic
  • Salt and pepper to taste


  1. Cook barley in salted boiling water until tender but still firm. Drain and rinse under cold water. Set aside to cool. To make dressing, chiffonade basil. Whisk together lemon juice, olive oil, basil and garlic. Chop kale or romaine into thin strips. Toss cooled barley, cherries and greens. Toss with dressing and salt and pepper to taste. Sprinkle with crumbled goat cheeses. Serve room temperature or chilled.