Greek Barley Salad

Greek Barley Salad

Greek Barley Salad

This greek barley salad pairs the fresh flavors of the Mediterranean with the health and nutrition of barley.
Prep Time 15 mins
Cook Time 45 mins
Total Time 2 hrs
Course Salad, Side Dish
Servings 12 1/2 cup servings

Ingredients
  

  • 1 cup barley, hulless, pearl or hulled
  • 1 cup cherry tomato, sliced in half
  • 1 cup cucumber, diced
  • 1/2 cup kalamata olives, sliced in half
  • 1/4 cup feta cheese

For the Dressing

  • 1/3 cup olive oil
  • 1/4 cup red wine vinegar
  • 1 lemon, freshly squeezed
  • 1 1/2 tsp dried oregano
  • 1/2 tsp salt
  • 1/2 tsp black pepper

Instructions
 

  • Bring 3 cups water to a boil then add barley. Reduce heat and simmer until barley is tender and liquid absorbed about 35-45 minutes. Alternatively: Place water and barley in Instant Pot. Close lid, set to sealing, and turn on to high pressure for 35 minutes. Conduct natural pressure release or quick valve. Drain and rinse when done.
  • While the barley cooks, whisk together all of the ingredients for the dressing.
  • In a large mixing bowl, combine all of the ingredients including the vinaigrette. Place in the refrigerator and let chill for 1 hour. Serve, and enjoy!
Keyword barley
Kale & Apple Barley Salad

Kale & Apple Barley Salad

Kale & Apple Barley Salad

Fresh and flavorful, this salad is loaded with all of the essentials- including barley!
Cook Time 40 mins
Course Salad, Side Dish

Ingredients
  

For the Salad

  • 1 cup hulless barley
  • 3 cups water
  • 3 cups kale, shredded
  • 1 cup carrot, shredded
  • 1 large apple, chopped
  • 1/4 cup red onion, chopped
  • 1/4 cup crumbled feta cheese

For the Dressing

  • 3 tbsp olive oil
  • 1 1/2 tbsp apple cider vinegar
  • 1 tbsp Dijon mustard
  • 1 1/2 tsp honey
  • salt and pepper to taste

Instructions
 

  • Bring 3 cups water to a boil then add barley. Reduce heat and simmer until barley is tender and liquid absorbed about 35-45 minutes. Alternatively: Place water and barley in Instant Pot. Close lid, set to sealing, and turn on to high pressure for 35 minutes. Conduct natural pressure release or quick valve. Drain and rinse when done.
  • While the barley cooks, combine all the dressing ingredients and whisk until combined.
  • In a large bowl, combine all ingredients, including the barley, and mix until well combined. Stir dressing and enjoy!
Barley Chop Salad

Barley Chop Salad

Barley Chop Salad

Packed with vegetables and loaded with nutrition, this chop salad is perfect for any meal, any time.
Cook Time 40 mins
Course Lunch
Servings 12 servings

Ingredients
  

For the Salad

  • 1 cup Hulless barley
  • 3 cups vegetable broth or chicken broth water will also work
  • 1 cup kale, shredded
  • 1 cup carrots, sliced
  • 1 cup bell pepper, diced
  • 1/2 cup celery, chopped
  • 1/2 cup radish, sliced
  • 1/4 cup red onion, chopped

For the Dressing

  • 2 cloves garlic, minced
  • 2 tbsp lemon juice
  • 1 1/2 tbsp dijon mustard
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 cup olive oil

Instructions
 

  • Bring 3 cups water to a boil then add barley and thyme. Reduce heat and simmer until barley is tender and liquid absorbed about 35-45 minutes. Alternatively: Place water, barley, and thyme in Instant Pot. Close lid, set to sealing, and turn on to high pressure for 35 minutes. Conduct natural pressure release or quick valve. Drain and rinse when done.
  • While barley is cooking, combine all dressing ingredients and whisk together. Set aside.
  • In a large bowl, combine all ingredients and barley, stir to combine. Mix in dressing. Serve immediatley or store in the fridge for up to 5 days.
Keyword barley, salad
Mediterranean Roasted Barley Salad

Mediterranean Roasted Barley Salad

Mediterranean Roasted Barley Salad

Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Servings 8 servings

Ingredients
  

For the Salad

  • 1 cup barley, hulless
  • 3 medium carrots, chopped
  • 2 medium zucchini, diced
  • 2 whole red bell pepper, chopped
  • 1 medium onion, sliced
  • 1 tsp thyme
  • olive oil, salt & pepper, to taste

For the Dressing

  • 1/4 cup olive oil
  • 1.5 tbsp red wine vinegar
  • 1/2 tbsp dijon mustard
  • 1 clove garlic, finely diced
  • Salt & Pepper to taste

Instructions
 

  • Preheat oven to 425 degrees Fahrenheit.
  • Bring 3 cups water to a boil then add barley and thyme. Reduce heat and simmer until barley is tender and liquid absorbed about 35-45 minutes. Alternatively: Place water, barley, and thyme in Instant Pot. Close lid, set to sealing, and turn on to high pressure for 35 minutes. Conduct natural pressure release or quick valve. Drain and rinse when done.
  • While barley is cooking, place vegetables on a baking sheet. Drizzle with olive oil and season with salt and pepper to taste. Toss to coat and spread evenly on the sheet. Place in oven and roast for 20-30 minutes.
  • Combine all ingredients for the dressing, whisking until well combined.
  • When barley is done, drain excess water and rinse barley. Transfer to a large bowl, add roasted veggies and vinaigrette dressing. Mix until well combined. Serve immediately and enjoy!
Barley Summer Salad

Barley Summer Salad

Barley Summer Salad

Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins

Ingredients
  

For the Salad

  • 1 cup barley
  • 1 large cucumber
  • 1 large heirloom tomato
  • 1/2 medium onion, red or white

For the Dressing

  • 4 tbsps lemon juice
  • 1 tbsp red wine vinegar
  • 2 tbsps olive oil
  • 2 cloves garlic, minced
  • 1 tbsp Italian seasoning

Instructions
 

  • Bering 3 cups of water to boil on the stovetop in a medium-sized pan. Combine barley and reduce to simmer for 30-45 minutes until barley is tender and liquid is absorbed. Stir occasionally.
  • Slice cucumbers into half-moons, dice the tomato and slice the onion. Combine in a medium-sized bowl.
  • In a small bowl, combine all ingredients for the dressing and whisk together.
  • Once the barley is done, mix well with the vegetables. Pour dressing on top and combine. Serve either immediately or put in the fridge and enjoy later!
Charred Corn & Zucchini Barley Salad

Charred Corn & Zucchini Barley Salad

Charred Corn & Zucchini Barley Salad

Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins

Ingredients
  

For the Salad

  • 3 ears corn, husks removed
  • 2 medium zucchini
  • 1 medium bell pepper
  • 1 cup barley
  • 2 tbsp olive oil

For the Dressing

  • 1/4 cup lime juice
  • 1 tbsp dijon mustard
  • 1 tbsp honey
  • 1/4 cup olive oil

Instructions
 

  • Cook barley on the stovetop. Bring 3 cups of water to boil, pour in the cup of barley, reduce to simmer for 30-45 minutes. When the liquid is absorbed and barley tender, remove from stovetop.
  • Dice zucchini and bell pepper, lathering in 1 tbsp of olive oil, and placing on a kabob stick. With remaining olive oil, lather the corn.
  • Place on heated grill, turning occasionally until all sides cooked and char developed on vegetables.
  • While vegetables are on the grill, combine all dressing ingredients in a small bowl and whisk together.
  • Pull vegetables off the grill. Using a knife, remove the corn kernels from the cob. Combine all vegetables, barely and dressing together. Serve immediately and enjoy!