Name: Barley Salad Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 10
Cuisine: Mediterranean
Ingredients: 11 oz. box Quick Pearled Barley ($2.74); 1/4 tsp sea salt ($0.01); 1 cup grape tomatoes, halved ($1.98); 1/4 cup chopped pitted kalamata olives ($1.04); 1 cucumber, peeled and diced ($0.64); 1 red bell pepper, diced ($1.48); 1 small zucchini, diced (about 1 cup) ($0.93); 1/2 red onion, diced ($0.46); 5 oz. crumbled feta cheese (about 1/2 cup) ($2.88); 3 Tbsp minced fresh parsley ($0.32); 1 lemon, juiced and zested ($0.50); 1 Tbsp sugar ($0.04); 1 tsp salt ($0.02); 1/2 tsp black pepper ($0.10); 1 Tbsp Dijon mustard ($0.06); 1 tsp garlic powder ($0.15); 2 Tbsp red wine vinegar ($0.32); 3 Tbsp olive oil ($0.54)

Barley Salad Recipe

This Barley Salad recipe combines tomatoes, olives, cucumbers, and feta cheese with high-fiber pearled barley for a rich and filling salad.

30 min total 20 min prep 10 min cook 10 211 cal

Instructions

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1 Stir 2 cups of quick barley into 4 cups of briskly boiling water with 1/4 tsp sea salt.
2 Reduce heat to a simmer and cover, cooking for 10 minutes. Remove from heat and let stand 5 minutes. Fluff finished quick barley with a fork and allow it to cool while you prep your veggies.
3 Halve the grape tomatoes; strain and portion the chopped kalamata olives; peel and the dice cucumber; and seed and dice the red bell pepper, zucchini, and red onion. Crumble 1/2 cup of feta cheese and set aside.
4 Mince the parsley; zest and juice the lemon; and gather the sugar, salt, pepper, Dijon mustard, and garlic powder.
5 Whisk the red wine vinegar, olive oil, parsley, lemon juice, lemon zest, sugar, salt, pepper, mustard, and garlic powder together.
6 Combine the cooked and cooled quick barley, all prepped vegetables, crumbled feta cheese, and dressing in a large mixing bowl.
7 Toss everything to combine. Add salt and pepper if needed. Enjoy!