Appetizers & Starters > Salads & Cold Starters > Grain & Legume Salads > Barley and Vegetable Salad

Mediterranean Barley and Vegetable Salad

A refreshing and vibrant salad featuring nutty barley, colorful vegetables, and a zesty lemon-herb dressing. Perfect as a light lunch, side dish, or appetizer.

Prep Time
20 minutes
Cook Time
45 minutes
Servings
6-8
Ingredients
  • 1 cup Pearled Barley
  • 3 cups Water
  • 1 medium, diced Cucumber
  • 1 medium, diced Red Bell Pepper
  • 1/2 medium, diced Yellow Bell Pepper
  • 1 cup, halved Cherry Tomatoes
  • 1/4 small, thinly sliced Red Onion
  • 1/2 cup, pitted and halved Kalamata Olives
  • 1/2 cup, crumbled Feta Cheese
  • 1/4 cup, chopped Fresh Parsley
  • 2 tablespoons, chopped Fresh Mint
  • 3 tablespoons Lemon Juice
  • 4 tablespoons Olive Oil
  • 1 clove, minced Garlic
  • 1/2 teaspoon Dried Oregano
  • 1/2 teaspoon, or to taste Salt
  • 1/4 teaspoon, or to taste Black Pepper

Cooking the Barley

In a medium saucepan, combine the pearled barley and water. Bring to a boil over medium-high heat. Reduce heat to low, cover, and simmer for 40-45 minutes, or until the barley is tender and the water is absorbed. Fluff with a fork and let it cool completely.

Preparing the Vegetables

While the barley is cooking, prepare the vegetables. Dice the cucumber, red bell pepper, and yellow bell pepper. Halve the cherry tomatoes. Thinly slice the red onion. Pit and halve the Kalamata olives. Chop the fresh parsley and mint.

Making the Dressing

In a small bowl, whisk together the lemon juice, olive oil, minced garlic, dried oregano, salt, and black pepper. Taste and adjust seasonings as needed.

Assembling the Salad

In a large bowl, combine the cooled barley, cucumber, red bell pepper, yellow bell pepper, cherry tomatoes, red onion, Kalamata olives, feta cheese, parsley, and mint. Pour the dressing over the salad and toss gently to combine.

Serving

Serve immediately, or chill for later. The salad can be stored in an airtight container in the refrigerator for up to 3 days. The flavors will meld together even more as it sits.

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FAQ

  • Can I use other types of barley?

    Yes, you can use hulled or quick-cooking barley, but cooking times will vary. Follow package directions for cooking instructions.
  • Can I add other vegetables to the salad?

    Absolutely! Feel free to add other vegetables such as zucchini, artichoke hearts, or sun-dried tomatoes.
  • Can I make this salad vegan?

    Yes, simply omit the feta cheese or substitute it with a vegan feta alternative.
  • How long can I store this salad?

    This salad can be stored in an airtight container in the refrigerator for up to 3 days. The flavors will meld together even more as it sits.