Mediterranean Barley Salad

Total Time:
55 min
Prep:
15 min
Inactive:
10 min
Cook:
30 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • Salad:
  • 2 cups vegetable broth, low-sodium canned, or homemade
  • 1 cup barley
  • 1 teaspoon extra-virgin olive oil
  • 1 teaspoon kosher salt
  • 1/2 cup chopped Kalamata olives
  • 2 medium tomatoes, diced
  • 1/2 English cucumber, diced
  • 2/3 cup chopped flat-leaf parsley
  • Dressing:
  • 1/2 cup fresh lemon juice
  • 1/4 teaspoon kosher salt
  • Freshly ground black pepper
  • 3 tablespoons extra-virgin olive oil
Directions

Bring broth to a boil in a medium saucepan. Add the barley, oil, and salt. Bring back to a boil, adjust heat to maintain a gentle simmer, cover and cook until tender, about 30 minutes. Remove from the heat and let stand, covered, for 10 minutes more. Drain excess liquid, if needed. Cool.

Meanwhile, whisk the lemon juice, salt, and pepper in a large serving bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth dressing. Add the barley and the remaining salad ingredients and toss to coat with the dressing. Serve.

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    15 Reviews
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    The dressing really could have used less lemon, but otherwise it is a flavorful healthy meal. Could have easily cut this back to 1/3 cup or less, since the vinaigrette seemed a bit off balance. Served with some feta sprinkled on top alongside some grilled chicken breasts that I marinated in the leftover dressing.
    I LOVE this salad. It's quickly become a favorite at summer parties and holidays. I've added feta to it before and it comes out nicely. 
    I loved the salad! I took to the recommendations and used half of the lemon juice, only 1/4 of a cup. I could have used a little more. You also dont need to cook the barley as much as they say. Mine only took 15 mins. I would add a little more liquid next time.
    Really delicious! I also added the garbonzo beans and only used 3 T of lemon juice. That was plenty of lemon flavor. Also added feta cheese. Very simple and very tasty.
    great light salad and easy to make. I also added red onion and garbonzo beans after reading previous reviews.
    I don't think Barley needs to cook for as long as this recipe says. I also cut the salt in half, added in a clove of garlic, and served it with grilled chicken and thought it was very good. I will make it again!
    Nice and light flavor. Great sidedish or to bring to a summer potluck.
    I really like this salad, it very easy to make It was very tasty and fresh. I will make this again. I cut the parsley in half and added fresh mint to equal the 2/3 cup and a finely chopped clove of garlic.
    This salad quickly went to the top of my favorite salad list. It was easy to make and leftovers keep well. I will definately make this again.
    The recipe is just fine the way it is, but it's a little short on flavor. So I added just a little better, I sprinkled a touch of feta cheese on top (looks nice, and adds a lot of flavor), and added garbanzo beans to the mix for protein. Then, it can be eaten as a convenient, take-to-work, one-dish meal that really gives me a lot of energy for the afternoon.
    I loved this recipe, although after reading the other reviews, I only used about half the lemon juice it called for, which tasted about right.
     

     
    I also don't like tomatoes, so I substituted a whole avocado, cut up into pieces, which was really good.
    I think there must be a typo or something, but 1/2 cup of lemon juice in the dressing made this salad very sour. We salvaged it by serving the salad on fresh unseasoned avocado slices.
    I really like this recipe and enjoy taking it to cookouts. Be prepared: unhealthy people don't usually eat it. However, those who are tired of mayonaise, pasta, and bulky side dishes at gatherings are grateful for the change of pace!
    My family loved this salad. I think I used a little extra lemon and it was just great. The barley had a great texture, it was a real treat.
    Very good!
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