Barley Salad

Barley Salad

Ready in 5 hours

This is a WONDERFUL summer salad, and healthy too. Be sure to use a good quality extra virgin olive oil. I use one that has California mission olives crushed together with organic blood oranges. The extra fruitiness is delicious in this dish. I add whatever vegetables I have in the refrigerator. Red, orange or yellow bell peppers, chopped carrots, even edemame add color, flavor and nutrients.

"We like this salad. Thought it was a bit heavy on the barley so we reduced it to 3/4 cup. I don't usually have fresh basil available so I use dried basil to taste. "

- SonyaN

Top-ranked recipe named "Barley Salad"

3.7 avg, 3 review(s) 67% would make again

Ingredients

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1 cup barley
3 cups Water
2 tablespoons olive oil
3 tablespoons Red wine vinegar
salt; and black pepper to taste
1 cup grape tomatoes
1 cup cucumber; diced and peeled
1/4 cup Fresh Basil; chopped
1/2 cup red onion; diced

Original recipe makes 6

Servings  

Preparation

Bring 3 cups water to a boil in a saucepan and remove from heat. Stir in barley and return to heat. Return to a boil, reduce heat and cover, simmering for 30-40 minutes. Barley will be done when it is tender, but still chewy. Drain remaining liquid and return the barley to the pan. Cover and allow the barley to steam, off the burner, for about 10 minutes.

Meanwhile, mix the olive oil, red wine vinegar, salt and pepper. When the barley has steamed, dress it with the olive oil mixture. (Dressing the grain while it is hot will allow it to absorb more of the vinaigrette.)

Refrigerate overnight, or until completely cool. Add grape tomatoes, cucumber, basil and red onion and toss. Adjust seasonings.

Six servings, each serving providing one teaspoon of healthy oil.

Credits

Added on Award Medal
Verified by stevemur

Beautiful, tasty, and healthy too! photo by SummerSun SummerSun

Calories Per Serving: 158 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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We like this salad. Thought it was a bit heavy on the barley so we reduced it to 3/4 cup. I don't usually have fresh basil available so I use dried basil to taste.
SonyaN 9 months ago
brudermann 1 year ago
[I posted this recipe.]
SummerSun 4 years ago
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