This hearty barley salad is a delightful mix of wholesome grains, fresh vegetables, and zesty dressing. Perfect as a light lunch or a side dish, the nutty flavor of the barley pairs beautifully with the sweetness of ripe tomatoes. The addition of fresh herbs and a tangy vinaigrette elevates the dish, making it both satisfying and refreshing. Serve it chilled or at room temperature, and watch it become a crowd favorite at picnics, potlucks, or as a simple meal at home.
Ingredients:
- 1 cup pearl barley
- 2 cups water or vegetable broth
- 2 cups cherry tomatoes, halved
- 1 small cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh basil, chopped
- 1/4 cup feta cheese, crumbled (optional)
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- Salt and black pepper, to taste
Instructions:
- Cook the Barley: Rinse the barley under cold water. In a medium saucepan, bring the water or vegetable broth to a boil. Add the barley, reduce the heat to a simmer, and cook for 25–30 minutes or until tender. Drain any excess liquid and let the barley cool completely.
- Prepare the Vegetables: In a large mixing bowl, combine the cherry tomatoes, cucumber, red onion, parsley, and basil.
- Make the Dressing: In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, Dijon mustard, garlic, salt, and pepper until well combined.
- Assemble the Salad: Add the cooled barley to the bowl of vegetables. Pour the dressing over the salad and toss to coat evenly. If using feta cheese, gently fold it in.
- Chill and Serve: Cover and refrigerate the salad for at least 30 minutes to allow the flavors to meld. Serve chilled or at room temperature.
Enjoy this fresh and vibrant barley salad as a nutritious and flavorful addition to your meals!
