Rosie Makes Her Barley, Squash, And Zucchini Salad. And Some Other Stuff.

The Hawthornes have company coming tonight.

The Capricornicuses are in town!

Rosie is excited.

I have a few appetizers in the works.

Above is some shrimp

(I have a sinus-assaulting cocktail sauce

to accompany the shrimp.),

lettuce leaf with carnitas and salsa,

and one of my favorite summer salads -

barley with squash, zucchini, and cucumber,

dressed in a tangy mayo and herb dressing.

I cooked my Israeli Pearl Barley to perfection.
Using 1/2 cup barley,
cook according to package directions.
Let cool.

I brought a large pot of salted water to a boil

and dropped in 1 diced zucchini and 1 diced squash.

Cook for 30 seconds.

Poured into a colander

and spray cold water over top.

You want to stop that cooking.
You want your veggies al dente.

Not al mushe.

When squash and zucchini cool,

add to barley.

Peel, if needed, a cucumber,

and spoon out any seed gel.

Give cucumber a quick dice.

Add cucumber to squash, zuke, and barley.

Now, time for the dressing.

I picked parsley, tarragon, and dill.

Dressing:

1/4 cup mayo

1 TB rice vinegar

freshly ground salt and pepper to taste

fresh herbs - parsley, dill, tarragon

Mince the herbs and add to dressing.

Pour over barley mixture.

I left the salad in the fridge for about an hour,

then taste-tested.

Went back out and picked more tarragon and dill

and some basil.

This is one of my favorite summer salads.
I love it in a lettuce wrap.

Light and packed with fresh flavors,
it's herbalicious goodness at its best.