Mediterranean Barley Salad

  • Level: Easy
  • Total: 55 min
  • Prep: 15 min
  • Inactive: 10 min
  • Cook: 30 min
  • Yield: 4 servings
  • Nutrition Info
Save Recipe

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

  1. 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.
  2. 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.
Get the Recipe

Peanut Butter Molten Bundt

This decadent chocolate bundt cake is filled with molten peanut butter.

Barley Salad

Online Round 2 Recipe - Cucumber, Tomato, and White Bean Salad

Composed Mediterranean Chicken Salad

Chicken Chopped Mediterranean Salad with Feta Vinaigrette

Mediterranean Eggplant Steaks and Orzo Salad with Walnuts, Oregano and Tomatoes

Chopped Salad

Greek Salad

Cucumber Salad