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!
Pearled Barley & Veggie Chopped Salad
- ½ cup crumbled feta cheese
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.
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.