Name: Pearled Barley & Veggie Chopped Salad
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 1 cup pearled barley; 4 cups water; ½ tsp. salt; 2 cucumbers (halved lengthwise and sliced into 1-inch pieces); ½ pint cherry tomatoes (halved); 6 radishes (sliced thin); 2 cups broccoli (blanched, chilled and chopped); ¼ cup red onion (sliced thin); ½ cup roasted red peppers (drained and rinsed); 3 Tbsp. red wine vinegar; 4 Tbsp. olive oil; 1 tsp. oregano; 1 tsp. garlic powder; ½ tsp. salt; Freshly ground pepper (to taste); ½ cup fresh parsley; ½ cup crumbled feta cheese

You’ve enjoyed barley in soup, but have you discovered the goodness of a barley-based salad? Barley is a sweet and slightly nutty grain with a delightfully chewy texture. In this chopped salad, it’s combined to epic effect with crunchy cucumber, cherry tomato, radish, broccoli and red onion. It’s then drizzled with a dressing made by blending fire-roasted red peppers with red wine vinegar, olive oil and spices for a piquant flavor with a slight smokiness. This standout dish can be made ahead of time – and travels well – so tote it to every picnic and barbeque!

Barley Salad with Broccoli, Tomatoes and Feta Cheese in Serving Bowl on Picnic Blanket | Vitacost.com/Blog

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Pearled Barley & Veggie Chopped Salad

Prep Time 5 minutes

Cook Time 30 minutes

Total Time 35 minutes

Servings 8

Calories 210 kcal

Author Cathy Vogt

Ingredients

Salad

1 cup pearled barley
4 cups water
½ tsp. salt
2 cucumbers halved lengthwise and sliced into 1-inch pieces
½ pint cherry tomatoes halved
6 radishes sliced thin
2 cups broccoli blanched, chilled and chopped
¼ cup red onion sliced thin

Dressing

½ cup roasted red peppers drained and rinsed
3 Tbsp. red wine vinegar
4 Tbsp. olive oil
1 tsp. oregano
1 tsp. garlic powder
½ tsp. salt
Freshly ground pepper to taste
½ cup fresh parsley

Optional

½ cup crumbled feta cheese

Instructions

In medium-sized saucepan, bring water and salt to boil; add barley. Partially cover saucepan with lid, reduce heat to simmer and cook 30 minutes. (Note: Barley should be al dente. Be careful not to overcook or it will become mushy.)
Strain barley and rinse with cold water.
In large bowl, combine barley, cucumber, cherry tomato, radish, broccoli and red onion.
In blender, combine red peppers, vinegar, oil, oregano, garlic powder, salt and pepper. Blend until smooth. Add parsley and blend until parsley is chopped into small pieces.
Pour dressing over barley and vegetables and stir to combine. Garnish with crumbled feta cheese, if desired. Serve immediately.

Notes:

Add in other seasonal fresh herbs if available, such as basil, thyme and chives.
To make in advance, prepare barley, vegetables and dressing and keep separate until just prior to serving.
If leftovers get dry when storing (grains tend to soak up dressings), drizzle with a little olive oil to refresh.

Recipe Notes

Order the great ingredients what you need from Vitacost.com!

Nutrition Facts

Pearled Barley & Veggie Chopped Salad

Amount Per Serving

Calories 210 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 2g10%

Polyunsaturated Fat 1g

Monounsaturated Fat 6g

Cholesterol 8mg3%

Sodium 490mg20%

Potassium 379mg11%

Carbohydrates 26g9%

Fiber 6g24%

Sugar 3g3%

Protein 6g12%

Vitamin A 758IU15%

Vitamin C 39mg47%

Calcium 103mg10%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.