Lemon zest, which consists of the very outside layer of the peel, exudes wonderfully intense citrus flavor. While there are fancy tools available for removing the zest, I find the easiest way is to use a light touch with a vegetable peeler – avoiding the white, bitter pith (see photo). Rinse the lemon with warm water before zesting, as this will remove any wax from the fruit and will soften the skin.
Barley Tomato Salad – Lemon Zest Vinaigrette Dressing
25 min
| Serves 4 |
320 calories per serving
Ingredients
Salad
- 2 cups prepared pearled barley
- 12 cherry tomatoes
- 1 cucumber
- 1/2 cup fresh parsley leaves, lightly packed
- 1 ounce feta cheese
- Optional: 12 – 20 medium cooked
- shrimp or 1/2 pound grilled chicken, sliced into salad size pieces
- Fresh cracked pepper to taste
Lemon Zest Vinaigrette
- 4 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest, minced
- 1/2 – 1 teaspoon minced garlic
- 2 tablespoons fresh mint or dill leaves, or a combination, chopped
- drop of agave syrup or 1/4 teaspoon sugar
- 1/8 teaspoon salt
Directions
Prepare the salad ingredients: Transfer the barley to a salad bowl. Slice the cherry tomatoes in half, slice the cucumber into roughly 1/4″ pieces, and add to the bowl. Add the parsley leaves and toss the salad lightly.
Make the lemon zest vinaigrette: In a small bowl or measuring cup whisk together the dressing ingredients until well emulsified. Adjust the garlic and salt according to taste.
Assemble the salad: Crumble the feta cheese into the dressing and toss lightly, coating the cheese with the dressing. Spoon the cheese and about two thirds of the dressing over the salad. Toss lightly but thoroughly. Arrange the shrimp or chicken (optional) over the salad. Drizzle additional dressing over the salad, if desired and add fresh cracked pepper to taste. Serve, and enjoy!
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