Cool and crunchy: Barley and Sweet Potato salad with arugula

It's summer. Not just on the calendar. I mean, it's 98° F when I step away from my pan and through the door to the back porch. 

I don't mind an occasional hot meal in the summer. I have lived most of my life in this subtropical wonderland. Still, sometimes, I want a cool salad with which to relax at the end of the day.

Not only that, but te arugula in my garden was begging to be harvested, Who am I to argue with that?

I grew up in a house where we ate barley more often than we ate pasta. My grandfather would make a salad sort of like this sometimes if my grandmother was out. He called it Moroccan Salad, though I don't know if it has any relation to that country. 

Let's just call it Nonno's Barley Salad.

Do you make anything that has a fancier name than what it is? Sometimes it's fun to fancy up a dish with an exotic name. What's your favorite?

Nonno's Barley Salad

Makes 4 servings

• 3/4 cup of pearl barley
• Kosher salt and pepper, to taste
• 1 pound of medium sweet potatoes
• 5 tablespoons of olive oil
• 3/4 teaspoon of ground cumin
• 3 tablespoons of lime juice
• 1/4 teaspoon of cayenne (or less if you're not a spice lover)
• 1 small red onion
• 1/2 cup of baby arugula
• 1/2 cup of fresh cilantro leaves
• Crumbled feta

1. Heat oven to 450° F.
2. In a medium saucepan, combine the barley, 2 1/2 cups of water and 1/2 teaspoon of salt and bring it to a boil.
3. Reduce heat to low and simmer for about 25 minutes.
4. Drain any remaining water and spread the barley on a baking sheet to cool.
5. Meanwhile, on another baking sheet, toss the sweet potatoes with 3 tablespoons of oil, 1/2 teaspoon of cumin and at least 1/2 teaspoon each of salt and pepper. Roast for 15 minutes, until they are golden brown and fork tender.
6. In a large bowl, whisk together the lime juice,  the remaining 1 1/2 tablespoons of oil and 1/4 teaspoon of cumin, a pinch cayenne and 1/4 teaspoon of salt.
7. Add the onion, toss and let it sit, tossing occasionally, for at least 5 minutes.
8. Add the barley to the bowl and toss to combine. Gently fold in the the sweet potatoes, then the arugula and the cilantro.
9. Serve with feta.