Mediterranean Barley Salad
Combine cooked barley with fresh veggies, feta and a lemon dressing for a beautiful and nutritional salad.
Ingredients
Salad Ingredients
- 3 cups Cooked Barley cooled
- ½ small Red Onion finely diced
- 1 large Bell Pepper diced
- 1 cup Cherry Tomatoes halved
- 1 cup Cucumber diced
- ⅓ cup Kalamata Olives
- ½ cup Crumbled Feta Cheese
- 3 tablespoon Fresh Parsley finely chopped
- 2 tablespoon Fresh Dill finely chopped
Dressing Ingredients
- ¼ cup Olive Oil
- 2 tablespoon White White Vinegar
- 1 tablespoon Lemon Juice
- 2 cloves Garlic crushed
- 1½ tablespoon Dijon Mustard
- 1 teaspoon Salt
- 2 teaspoon Dry Oregano
Instructions
- Start by following the instructions on the package to cook the barley. Make sure that the barley is drained and cooled before making salad.
- Measure out 3 cups of the cooled barley into a large bowl. Place all of the other salad ingredients on top of the barley. Stir everything to combine.
- Make the dressing by combining all of its ingredients in a bowl. Whisk until smooth.
- Slowly pour half of the the dressing over the salad and stir to combine. Add the rest of the dressing and stir again.
- Refrigerate the salad until ready to serve.
Video
Notes
Using Pearl Barley vs Pot Barley:
- Pearl Barley is simply a more polished and refined barley, and will cook a little faster. (Think white rice vs brown rice.)
- Pot Barley still has most of its bran layer intact since it only had its outer husk removed, making it more flavorful, but will take longer to cook.
- Since the barley in this recipe is precooked for the salad, any which type of barley can be used, as long as you follow the instructions on the package.
Nutrition
Calories: 369kcalCarbohydrates: 42gProtein: 7gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 17mgSodium: 1046mgPotassium: 410mgFiber: 7gSugar: 4gVitamin A: 1896IUVitamin C: 69mgCalcium: 154mgIron: 3mg
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