This Barley Salad recipe combines tomatoes, olives, cucumbers, and feta cheese with high-fiber pearled barley for a rich and filling salad.

The post Barley Salad appeared first on Budget Bytes.

I love a healthy salad with tons of texture, and this Barley Salad recipe is a fresh and juicy flavor bomb! I combined the bold Mediterranean flavors of tomatoes, olives, cucumbers, and feta cheese with high-fiber pearled barley for a rich and filling salad. Tossed in a tangy and herbaceous dressing, this salad is the perfect side for any meal!

What Is Barley?

Barley is a chewy and nutty cereal grain that is rich in fiber and minerals and is the base of this hearty grain salad. This barley salad is similar to our couscous salad but packed with even more wholesome veggies and feta cheese!

Ingredients for Barley Salad

Here’s what you’ll need to make barley salad:

  • Quaker Oats Quick Pearled Barley: This type of barley has already been hulled, steamed, and polished, so it cooks much faster. If using hulled barley, you’ll need to increase the cooking time significantly.
  • Grape Tomatoes: Add a pop of fresh, juicy flavor.
  • Kalamata Olives: Add a briny flavor.
  • Cucumber: Adds freshness and crunch.
  • Red Bell Pepper: Adds sweetness and crunch.
  • Zucchini: Adds a mild and sweet flavor.
  • Red Onion: Adds a bit of bite!
  • Feta Cheese: Adds creaminess and tanginess to the salad.
  • Fresh Parsley: Adds freshness and color to the dressing.
  • Lemon: I use the juice and zest to make the dressing fresh and zippy!
  • Sugar: Adds a touch of sweetness to the dressing.
  • Spices: Salt, black pepper, and garlic powder add savory flavor to the dressing.
  • Dijon Mustard: Adds a touch of tanginess and spice to the dressing.
  • Red Wine Vinegar: Enhances the tanginess of the dressing.
  • Olive Oil: Helps emulsify the dressing and tone down the acidity.

Storage Instructions

Store leftover barley salad in an airtight container in the refrigerator for up to 5 days. I prefer to enjoy this salad chilled straight from the fridge!

Tips and Notes

  • If you’re in a rush, you can quickly cool the barley by rinsing it in a colander under cold water, and then draining well.
  • For a gluten-free option, swap the barley for brown rice or quinoa (cooked according to the package).
  • If your red onions are particularly strong, you can soak the cut pieces in ice water for 10 minutes to mellow them out.


Leave a Reply

Avatar placeholder

Your email address will not be published. Required fields are marked *