Peach-Cucumber-Barley Salad - 3 Guiding Stars
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Make this salad at the peak of summer. Sweet peaches and cold-crisp cucumber set chewy barley off to perfection.


  • 1 cup pearl barley
  • 1¾ cups low sodium vegetable broth
  • 1¼ cups water
  • 1 seedless cucumber (English)
  • 2 ripe peaches
  • 2 pints cherry tomatoes
  • ½ cup packed fresh basil leaves
  • 2 Tbsp. cider vinegar
  • 1 Tbsp. vegetable oil
  • 1/4 tsp. salt
  • 1 can (15 oz.) chickpeas (garbanzo beans), rinsed and drained
  • 1 head Boston lettuce, leaves separated


  1. Place barley in 4-quart saucepan. Cook on medium until toasted, stirring (5 minutes).
  2. Stir in broth and water. Heat to boiling on high. Cover, reduce heat to low, and simmer until tender (35 minutes). Drain if necessary, and cool slightly.
  3. Meanwhile, scoop out and discard soft center from cucumber, then cut into 1/4″ pieces. Pit and chop peaches. Cut tomatoes in quarters. Very finely chop basil.
  4. In large bowl, whisk vinegar, oil, and salt. Add barley and toss until well coated. Cool until no longer hot, then add cucumber, peaches, tomatoes, and chickpeas, tossing until well combined. Serve over lettuce leaves.
Nutritional analysis per serving: Calories 365; Total Fat 6g (8% Daily Value); Saturated Fat 1g (5% DV); Trans Fat 0g; Cholesterol 0mg (0% DV); Sodium 350mg (15% DV); Total Carbohydrate 69g (25% DV); Dietary Fiber 16g (57% DV); Total Sugars 14g; Includes 0g Added Sugars (0% DV); Protein 12g; Vitamin D 0% DV; Calcium 8% DV; Iron 15% DV; Potassium 20% DV; Vitamin K 80% DV; Copper 70% DV; Manganese 70% DV.
Recipe by Guiding Stars at
© 2021 Guiding Stars Licensing Company. All rights reserved. US Patent Nos. 7,974,881; 8,626,796