With a simple mix of fruit, greens, pistachios and Dijon lemon vinaigrette, this stone fruit kale barley salad is a total celebration of all things summer.
1/2 cup barley
1 cup water
1 bunch Lacinato kale, stems removed and leaves chopped
2 cups pitted and roughly chopped stone fruit (peaches, nectarines, plums, cherries)
2 scallions, thinly sliced
1 tablespoon chopped fresh parsley
1/4 cup roughly chopped pistachios
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons olive oil
In a medium saucepan, combine the barley and water. Bring to a boil, reduce heat and simmer for 12 minutes until tender. Let stand for 2-3 minutes and fluff with a fork. Transfer to a large bowl.
Stir the kale, fruit, scallions, parsley and pistachios into the barley.
For the vinaigrette, in a small bowl, combine the lemon juice, mustard, salt and pepper. Whisk in the olive oil until fully combined.
Toss with salad with the vinaigrette before serving.
The barley can be made up to 2 days in advance.