Barley Salad

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  • Level: Easy
  • Total: 1 hr 2 min
  • Prep: 20 min
  • Inactive: 30 min
  • Cook: 12 min
  • Yield: 4 to 6 servings
  • Nutrition Info
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3 tablespoons freshly squeezed orange juice

Kosher salt

2 tablespoons extra-virgin olive oil

3 1/2 to 4 cups cooked and cooled barley

1 small head fennel, julienned

1/4 cup pine nuts, toasted

1/2 cup grated Parmesan cheese

1/2 cup cooked and crumbled bacon, approximately 4 slices

2 tablespoons chopped fresh parsley leaves

Freshly ground black pepper


  1. In a small bowl, whisk together the orange juice and a pinch of kosher salt. Add the olive oil and whisk to combine. Set aside.
  2. Combine the barley, fennel, pine nuts, Parmesan, bacon and parsley in a large mixing bowl. Add the dressing and stir to combine. Season, to taste, with the salt and pepper. Serve immediately or allow to sit in the refrigerator for up to 1 hour.
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