budgetbytes5.0
Barley Salad Recipe
This Barley Salad recipe combines tomatoes, olives, cucumbers, and feta cheese with high-fiber pearled barley for a rich and filling salad.
👥 10 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 20 min🔥 Cook: 10 min👤 Jess Rice📖 budgetbytes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●whisk
- ●bowl
- ●mixing bowl
📝 Preparation Steps
1
Stir 2 cups of quick barley into 4 cups of briskly boiling water with 1/4 tsp sea salt.
tsp sea salt ($0.01)1/4salt ($0.02)1 tsp
2
Simmer
3
Reduce heat to a simmer and cover, cooking for ⏱️ 10 minutes. Remove from heat and let stand ⏱️ 5 minutes. Fluff finished quick barley with a fork and allow it to cool while you prep your veggies.
4
Prep
5
Halve the grape tomatoes; strain and portion the chopped kalamata olives; peel and the dice cucumber; and seed and dice the red bell pepper, zucchini, and red onion. Crumble 1/2 cup of feta cheese and set aside.
grape tomatoes, halved ($1.98)1 cupcucumber, peeled and diced ($0.64)1red bell pepper, diced ($1.48)1red onion, diced ($0.46)1/2
6
Mince the parsley; zest and juice the lemon; and gather the sugar, salt, pepper, Dijon mustard, and garlic powder.
lemon, juiced and zested ($0.50)1sugar ($0.04)1 Tbsptsp sea salt ($0.01)1/4salt ($0.02)1 tspDijon mustard ($0.06)1 Tbspgarlic powder ($0.15)1 tsp
7
Whisk the red wine vinegar, olive oil, parsley, lemon juice, lemon zest, sugar, salt, pepper, mustard, and garlic powder together.
red wine vinegar ($0.32)2 Tbspolive oil ($0.54)3 Tbsplemon, juiced and zested ($0.50)1sugar ($0.04)1 Tbsptsp sea salt ($0.01)1/4salt ($0.02)1 tspgarlic powder ($0.15)1 tsp
8
Combine the cooked and cooled quick barley, all prepped vegetables, crumbled feta cheese, and dressing in a large mixing bowl.
9
Toss everything to combine. Add salt and pepper if needed. Enjoy!
tsp sea salt ($0.01)1/4salt ($0.02)1 tsp
Nutrition Facts
calories
211 kcal
fat Content
8 g
serving Size
1.5 cups
fiber Content
6 g
sodium Content
528 mg
protein Content
6 g
carbohydrate Content
30 g
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