I was really set on making this recipe, but my grocery store was out of cracked wheat. I decided to use pearl barley instead, thinking it would still be a good salad. I may try making it again with cracked wheat, as it was just ok with the barley. Overall it was kind of bland and tasted like it needed something else (honey maybe?). I found it quite oily as well and would definitely reduce both the oil and vinegar if I made it again.
Cracked Wheat Salad with Nectarines, Parsley, and Pistachios
shannon9585 Posted: 07/25/10
skspillman Posted: 06/21/10
Followed the recipe exactly, except I substituted sliced almonds for the pistachios. Served alongside grilled chicken. Tasted light and summery. I will make this again.
texicat Posted: 05/21/10
I didn't like this one. I was expecting a range of contrasting flavors, but instead it was overwhelmingly vinegary and oily. Won't be making this one again!
Mary Ruth Posted: 06/25/10
We found it somewhat bland, it needed something but couldn't decide what. May really just need to sit and meld flavors.
mnmnmnmn Posted: 06/01/10
Great recipe, have made it twice in the last week, once with grilled fish at home and once for family cookout on Memorial day. Is great cold salad for hot summertime weather. Did not find it oily as other reviewer mentioned, using high quality balsamic gives nice sweet/sour balance of flavors. Better next day after cooled in fridge over night.
SaiFacey Posted: 05/25/10
This recipe is fresh and delicious. It reminded me of a light, fruity taboulleh. My two guests liked it as well. My grocery shopping service (hubby) bought seedless oranges thinking they were nectarines, so I used 1.5 cups of the sections instead of sliced nectarines. I also used regular onion instead of green, and cut it down to 1/4 c. I am planning to make it again this week to use up some of the ingredients. I served it with grilled lamb with yogurt sauce.
theotheramanda Posted: 05/24/10
This is an everyday meal type of dish - a side for a light, grilled dinner, or as part of a lunch. I reduced the oil to 2T, and added a little extra balsamic. I didn't find this recipe to be oily at all at that level, and the amount of dressing was just right - not soupy. The flavors are very delicate, so I wouldn't pair it with anything overpowering. Made with both apricots and nectarines - very good!
Mystikhrs Posted: 07/26/10
I made this for the first time for my "healthy" potluck at work. Everyone just LOVED it!!! I know that two co-workers made it that wknd 4 BBQs they went to. The longer it sits, the better the flavor. Try it out!
tricooker Posted: 07/26/11
I thought this recipe was fantastic, with a delicious mix of flavors. I made two substitutions: cider vinegar for the white balsamic and pecans for the pistachios. (I didn't have either of those ingredients.) Also, I used two-thirds the amount of oil and vinegar -- (2T oil and 2T vinegar). My husband and I both thought this was one of the best grain dishes we'd ever eaten. I will definitely make this again.
VictorChris Posted: 07/28/11
This was a huge hit at a casual get-together I had with friends. I made it as is and it was delicious.
thenerd Posted: 07/16/11
My family and I loved this salad. I used apricots, as I had received some from my CSA. It is a wonderfully light side dish for the summer months. I used the 3T of olive oil and 3T of white balsamic and found the amount to be perfect. It wasn't oily or soupy at all.