Grilled Salmon Salad With Blood Orange Cilantro Vinaigrette
If you have roughly 45 minutes to spend in the kitchen, Grilled Salmon Salad With Blood Orange
Grilled Vegetable and Barley Salad
Ingredients
- 2 1⁄4 cups pearl barley
- 2 large zucchini, cut lengthwise into 1/2-inch-thick slices
- 1 medium eggplant, cut crosswise into 1/2-inch-thick slices
- 2 red bell peppers, stemmed, seeded, and halved
- 1⁄2 cup extra-virgin olive oil, divided
- Kosher salt and freshly ground black pepper
- 1⁄4 cup fresh lemon juice
- 1 tsp. ground cumin
- 1⁄2 tsp. ground coriander
- 1 clove garlic clove, finely chopped
- 2 oz. feta cheese, cut into 1/2-inch cubes
- 1 cup loosely packed arugula
- 1 cup coarsely chopped cilantro
- 1 cup cup coarsely chopped Italian parsley
- 1⁄4 cup pistachios
- 4 scallions, thinly sliced
- 1 long red chile, stemmed, seeded, and finely chopped
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