Barley Salad – Healthy and Easy to Make
Barley salad is a refreshing and healthy dish that's perfect for any meal. Nutty barley combined with fresh vegetables, tangy lemon dressing, and a sprinkle of herbs makes this salad light yet filling. It’s a great option for meal prep and can be served warm or cold. Whether you're looking for a wholesome side dish or a hearty lunch, this barley salad is a go-to choice.
Ingredients
- 1 cup pearl barley
- 3 cups water or vegetable broth
- 1 cucumber, diced
- 1 red bell pepper, diced
- 1 cup cherry tomatoes, halved
- ¼ red onion, finely chopped
- ½ cup crumbled feta cheese
- ¼ cup fresh parsley, chopped
- ¼ cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Directions
Cook the barley. Rinse the barley under cold water. In a medium saucepan, bring water or vegetable broth to a boil. Add the barley, reduce heat to low, cover, and let it simmer for 25-30 minutes until tender. Drain any excess water and let it cool.
Prepare the vegetables. While the barley is cooking, dice the cucumber, red bell pepper, and red onion. Halve the cherry tomatoes and chop the parsley.
Make the dressing. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper.
Assemble the salad. In a large bowl, combine the cooked barley, diced vegetables, parsley, and crumbled feta cheese. Pour the dressing over the salad and toss to combine.
Serve the salad immediately or refrigerate for a couple of hours to allow the flavors to meld. Serve chilled or at room temperature.
Recipe tips
Cooking the barley in vegetable broth instead of water adds more depth of flavor. Prepare the barley ahead of time and store it in the fridge for up to 3 days. You can mix the vegetables and dressing right before serving. Feel free to add other ingredients like olives, roasted vegetables, or avocado for variety. If you prefer more dressing, increase the amount of olive oil and lemon juice slightly.
Nutrition Facts (per serving)
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