We love hearty, recent, grain-based salads, and this barley salad isn’t any exception!

This superfood grain is crunchy, colourful, and nutritious and jam-packed with recent greens and a zesty dressing!

Barley Salad in a glass bowl with a wooden spoon on the side

Barley is simple to search out, inexpensive, and has a gentle nutty taste. It goes nice with every kind of substances and could be served sizzling or chilly.

Substances

VEGGIES This barley salad is a play on our favourite Greek salad recipe with, juicy tomatoes, cucumbers, bell peppers, and candy crimson onions.

OLIVES We add tangy kalamata olives for a punch of taste, however sub out black olives in the event you want.

CHEESE Feta cheese provides a pleasant salty taste on this recipe.

Variations

One batch of this Mediterranean-style barley salad can final an entire week! Don’t be afraid to combine and match substances in your fridge.

Olive oil, vinegar, and lemon are good on this salad or toss it with a easy Greek salad dressing. It’s nice with nearly any French dressing.

Barley Salad ingredients in a bowl before being mixed

The right way to Make Barley Salad?

Wholesome, scrumptious barley salad is tremendous straightforward to make!

  1. Prepare dinner barley in salted water in line with the recipe under.
  2. Chop greens.
  3. Drain and funky barley utterly. PRO TIP: To shortly cool barley, unfold it out on a sheet pan, and place it within the freezer for a couple of minutes.
  4. Place chopped greens in a big bowl, add barley and dressing.
  5. Garnish with feta cheese and chopped parsley. Serve instantly.

Storage Suggestions for Barley

  • Retailer raw barley in a sealed bag or container and maintain it in a cool, dry place like a pantry.
  • To retailer barley salad, maintain the salad in a container with a tight-fitting lid within the fridge and it ought to last as long as 7 days.

Nice Grains

Did you make this Barley Salad? You should definitely depart a remark and a score under! 

Barley Salad

This Barley Salad is a colourful, enjoyable twist on Greek salad!

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  • Carry salted water to a boil. Add barley, scale back warmth to a simmer and canopy. Prepare dinner 25 minutes or till barley is tender. Drain any liquid and funky utterly.

  • Whereas barley is cooking, chop greens and place in a big bowl.

  • Add cooled barley and dressing. Toss effectively to mix.

  • Garnish with feta cheese and parsley. Chill 1 hour earlier than serving.

A couple of tablespoons olive oil and a couple of tablespoons crimson wine vinegar, and squeeze of lemon, salt & pepper are good on this salad if you do not have Greek salad dressing.
Retailer leftovers in an hermetic container within the fridge for as much as 7 days. 

Energy: 559, Carbohydrates: 47g, Protein: 9g, Fats: 39g, Saturated Fats: 7g, Ldl cholesterol: 31mg, Sodium: 1298mg, Potassium: 368mg, Fiber: 10g, Sugar: 6g, Vitamin A: 1369IU, Vitamin C: 45mg, Calcium: 108mg, Iron: 2mg

(Diet data supplied is an estimate and can fluctuate based mostly on cooking strategies and types of substances used.)

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