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.
Servings: 10 (1.5 cups each)
Ingredients
Salad 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
Dressing Ingredients:
- 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
Instructions
- Stir 2 cups of quick barley into 4 cups of briskly boiling water with 1/4 tsp sea salt.
- 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.
- 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.
- Mince the parsley; zest and juice the lemon; and gather the sugar, salt, pepper, Dijon mustard, and garlic powder.
- Whisk the red wine vinegar, olive oil, parsley, lemon juice, lemon zest, sugar, salt, pepper, mustard, and garlic powder together.
- Combine the cooked and cooled quick barley, all prepped vegetables, crumbled feta cheese, and dressing in a large mixing bowl.
- Toss everything to combine. Add salt and pepper if needed. Enjoy!
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Nutrition
Serving: 1.5cups | Calories: 211kcal | Carbohydrates: 30g | Protein: 6g | Fat: 8g | Sodium: 528mg | Fiber: 6g