This recipe comes from Chef David Sapp of Park Kitchen, as part of our Chef in the Market series at Portland State University Farmers Market. This recipe is perfect for mid-late July when cherries and diva cucumbers are at peak freshness, and is best served as a small plate, to be shared among several people.
- 2 cups barley (recipe follows)
- 2 cups diva cucumbers, diced
- 2 cups red cherries, pitted & quartered
- 1 cup pepitas, toasted
- ¼ cup salsa verde (recipe follows)
- 2 tbsp red wine vinegar
- 1 cup parsley, leaves picked & torn
- 1 cup feta, crumbled
- In a large mixing bowl combine barley, cucumber, cherry, pepitas, salsa verde, vinegar. Stir well to incorporate and taste for seasoning. Adjust with salt and additional vinegar to your liking and fold in torn parsley leaves. Stir once more to combine and plate individually or family style topping with crumbled feta.
- If salad is to be prepared ahead of time, reserve pepitas, parsley, and feta until ready to serve and fold in at the last minute to ensure proper texture and presentation.
- 1.5 cups barley
- 3 cloves garlic
- 2 tbsp canola oil
- 1 ea bay leaf
- 3 cups water
- Salt, to taste
- To a medium sauce pan over medium heat, add canola oil with garlic and bay leaf and brown lightly.
- Add barley and stir to coat evenly with oil and toast till just fragrant. Add water and bring to a boil over high heat.
- Reduce to a simmer and cover cooking until barley is very tender, approximately 90 minutes, checking and stirring every 15 minutes.
- Taste and adjust seasoning with salt, remove bay leaf and cool in refrigerator. Can be done ahead of time, even the night before.
- 1 cup parsley
- 2 tbsp shallot, minced
- 2 tbsps capers
- 1 clove blanched garlic
- 1 ea lemon, zested
- 1 pinch chili flake
- 1 tsp salt
- 1 cup olive oil
- Finely mince parsley, shallot, garlic, capers, and lemon zest separately. Combine together with chili, salt, and olive oil and stir to amalgamate.