Barley salad with tomatoes, feta and dill recipe
- Dish type
- Vegetable salad
- Tomato salad
I have just discovered barley and, well - it's good! It's rich in fibre, and in a salad it's very nutritious. If you feel you need it, you can dress the salad with a little balsamic vinegar or a vinaigrette.
6 people made this
- 100g barley
- 3 ripe tomatoes, peeled and cut into cubes
- 150g feta cheese, broken into chunks
- 6 dill fronds, coarsely chopped
- salt and ground black pepper
MethodPrep:5min ›Cook:1hr30min ›Ready in:1hr35min
- Bring 1L water to the boil in a saucepan. Stir in the barley, reduce the heat to very low and cook the barley, covered, until tender, about 1 1/2 hours. Check periodically to see if there is enough water, and add more if needed. Drain and cool.
- Place the barley in a salad bowl and toss with the tomatoes, the feta cheese and dill fronds. Season with salt and pepper.
Reviews & ratingsAverage global rating:(1)
Barley is one of those often forgotten about grains. It is full of fiber and has a great, nutty flavor. It is very versatile! Barley is often used as a cereal grain or in a soup, but it can also be a great addition to casseroles or used as a side dish.
In addition to FIBER, barley is also a great source if niacin, which is a B-vitamin. Niacin can reduce platelet aggregation and can also help to reduce cholesterol levels.
- 1-¾ cup Low Sodium Chicken Broth
- 1 cup Quick Barley, Raw
- ¼ cups Olive Oil
- 2 Tablespoons Lemon Juice
- ½ Tablespoons Balsamic Vinegar
- 2 Tablespoons White Wine (optional)
- ½ teaspoons Garlic Powder
- 1 teaspoon Salt
- ½ cups Cherry Tomatoes, Halved
- ¼ cups Green Onion, Chopped
- ¼ cups Cucumber, Peeled, Seeded, And Chopped
- 1 Tablespoon Fresh Mint, Chopped
- ¼ cups Reduced Fat Feta, Crumbled
Bring chicken broth to a boil. Add quick barley and reduce heat to simmer, and simmer for 10-12 minutes or until barley is tender. Drain excess broth if needed. Transfer barley to a medium bowl.
In small bowl, mix olive oil, lemon juice, balsamic vinegar, white wine, garlic powder, and salt. Add dressing to barley and stir in tomatoes, onion, cucumber, mint, and feta cheese.
Nutrition Information per 1/2 cup serving: 224 calories, 11 g fat, 7 g protein, 22 g carbohydrates, 6 g fiber
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Kelly on 8.20.2017
This had great flavor, although I would probably use a different grain next time like bulgur.
Gochelsie1 on 9.16.2012
Nerdycool on 1.22.2012
I had half a box of barley just sitting in my cupboard so I tried this… fantastic! I had a number of omissions though. I had to leave out the wine because I am pregnant, and I left out the balsamic vinegar, green onions and mint simply because some in our house don’t care for them. Our barley also was the long-cooking kind, so I had to adjust the cooking time and amounts of liquid & barley according to the box. With all that though, it was a big hit! My favorite part is running across a chunk of feta and tomato in the same bite! I can easily see this becoming a staple summer side dish when chilled, as well as a warm filling side during the winter. So versatile!
- 1 cup barley
- 2 ½ cups water
- 7 sun-dried tomatoes
- 2 cloves garlic
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- ½ cup finely chopped cilantro
- 1 (4 ounce) can chopped black olives
- 2 tablespoons olive oil
Bring barley and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the barley is tender, but still slightly firm in the center, about 30 minutes. Drain and cool to room temperature in a bowl.
Puree the sun-dried tomatoes, garlic, 2 tablespoons olive oil, and balsamic vinegar in a blender until smooth. Pour over the barley. Fold in the cilantro, olives, and remaining olive oil until blended. Cover, and refrigerate until cold. Stir before serving.
- 3 cups Swanson® Vegetable Broth
- 1/2 teaspoon dried oregano leaves, crushed
- 1 cup uncooked pearl barley
- 1/4 cup lemon juice
- 1 teaspoon grated lemon zest
- 3 tablespoons olive oil
- 1 seedless (English) cucumber, peeled and diced (about 1 1/2 cups)
- 1 large red bell pepper, diced (about 1 1/2 cups)
- 1 cup crumbled feta cheese(about 4 ounces)
- 1/2 cup pitted or Kalamata oil-cured olives cut in half
- 2 green onion, thinly sliced (about 1/4 cup)
- 3 tablespoons chopped fresh parsley (optional)
- Ingredient Note: Try peeling the cucumber in strips, leaving some of the peel behind to create stripes before dicing.
Heat the broth and oregano in a 2-quart saucepan over medium-high heat to a boil. Stir in the barley. Reduce the heat to low. Cover and cook for 45 minutes or until the barley is tender but still chewy. Spread the barley in a thin layer on a large plate and let cool for 15 minutes.
Beat the lemon juice, lemon zest and olive oil in a small bowl with a fork or whisk.
Stir the barley, cucumber, red pepper, cheese, olives and green onions in a large bowl. Add the lemon juice mixture and toss to coat. Cover and refrigerate for 1 hour. Season to taste. Sprinkle with the parsley before serving, if desired.
Pearl Barley Salad with Spinach and Braised Tomatoes
Quick: What is the first thing you think about when you hear &ldquopearl barley&rdquo? Soup right? The small, pearled barley grains taste great in so many other variations than just in the soup.
For example as a salad with spinach, dill and braised tomatoes. This salad is spring-fresh and yet filling. If you want it to be even more filling and richer in protein, you can add lentils to the barley and cook them together.
Simply adjust the dressing to your taste in order to estimate the quantities.
And now: Enjoy it!
Barley Salad Customization Ideas
You can combine cooked barley with hundreds of fruits and vegetables (raw, cooked or pickled), fresh herbs, mushrooms, dried fruit, cheese, certain nuts. Which means infinite possibilities.
TIP: Use acidic vinaigrettes without hesitation – barley welcomes higher acid levels.
Besides the barley salad version we present in the recipe card here are a few other of our favorite ways to dress up cooked barley. You know your flavor buds best, so use as little or as much of each ingredient listed as you see fit.
- arugula, pine nuts, diced roasted garlic cloves, diced red onions and goat cheese crumbles with balsamic vinaigrette
- diced roasted butternut squash, diced celery, diced shallots, cayenne pepper to taste and this cooling yogurt sauce instead of a dressing
- diced tomatoes and cucumbers, chopped dill and parsley, chopped green onions, white wine vinegar and olive oil
- roasted red peppers cut in strips, thinly sliced onions, chopped parsley, minced garlic and mozzarella pearls with a balsamic or red wine vinaigrette
- finely diced preserved lemons, chopped cilantro, red pepper flakes and green olives, lemon juice and olive oil vinaigrette
- chopped dried apricots, chopped hazelnuts, shaved fennel with orange juice vinaigrette (and lots of fresh ground pepper, mmm)
Barley salads make a great side to pork chops or lamb chops and all kinds of grilled meats in summer.
The Spicy Olive’s Mediterranean Barley Salad
This is one of our most popular recipes! It is a super healthy side dish as well, chock full of many different colored vegetables.
My favorite combination for the salad dressing is The Spicy Olive’s Persian Lime olive oil and our Honey Ginger white balsamic.
To boil barley:
2 cups vegetable broth
1 cup barley (I use Quaker “quick barley”)
1 Tbsp The Spicy Olive’s single varietal Ultra Premium extra virgin olive oil
1 tsp salt
1/2 cup chopped Kalamata olives
1/2 cup cucumber or zucchini, diced
1/4 cup red onion, diced
2/3 cup chopped parsley
cherry tomatoes, halved
avocado, peeled and chopped
optional vegetables (you can add all or none as you like):
blanched, fresh broccoli florets
blanched, fresh cauliflower (small pieces)
spinach, fresh leaves, chopped
1/2 cup The Spicy Olive’s Lemon olive oil or The Spicy Oliveʼs Persian Lime or Cilantro and Roasted
1/2 cup The Spicy Oliveʼs Honey Ginger white balsamic vinegar
1 Tbs Dijon mustard
salt and pepper, to taste
(can add a splash of fresh lemon or lime juice if you use the cilantro and onion olive
Bring vegetable broth to a boil in a medium saucepan. Add barley, olive oil and salt. Bring
back to boil and adjust heat to maintain a gentle simmer, cover and cook until barley
is tender ( 10 minutes for quick barley, about 30 minutes for regular barley. Remove
from heat and drain excess liquid, if needed. Cool. ( you can spread on a plate or
cookie sheet to keep from getting mushy.)
Meanwhile, whisk dressing together. Toss with barley and vegetables and serve!
Simple Salads goes a long way
Talking about being blessed, this recipe is humble and honest &ndash so much so that you can add this to your dinner repertoire every week. Good quality ingredients is key. To ensure you are feeding your family the right kind of stuff, know where your food is from and how is was grown. Tomatoes fresh from your garden? Heck yes!
Mediterranean Farro Salad
- Author: Caitlin Shoemaker
- Prep Time: 10 Minutes
- Cook Time: 15 Minutes
- Total Time: 25 minutes
- Yield: Serves 4 to 6 1 x
- Category: Main
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
This Mediterranean Farro Salad is hearty, veggie-packed, and bursting with Mediterranean flavor. A delicious salad that’s filling enough to be a side or the main course! Vegan & Nut-Free.
I'd love to know how it turned out! Please let me know by leaving a review below. Or snap a photo and share it on Instagram be sure to tag me @onceuponachef.
Simple but packed with flavor, Israeli salad is a standard accompaniment to most Israeli meals, even breakfast!
- 2 English (or hothouse) cucumbers, seeded and diced (no need to peel)
- 1 ( 10.5 oz ) pint grape tomatoes, halved
- 4 thinly sliced scallions, white and green parts (about 1/2 cup)
- 1/4 cup chopped fresh Italian parsley
- 1/4 cup chopped fresh mint
- 1/2 teaspoon dried oregano
- 4 tablespoons extra-virgin olive oil
- 1-1/2 tablespoons lemon juice, from 1 lemon
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 6 oz feta cheese, diced (about 1 cup)
- In a large bowl, combine all of the ingredients except the feta cheese toss well. Add the feta and gently mix to combine. Taste and adjust seasoning with more salt, pepper, and lemon juice, if necessary. Transfer to a platter and serve.
- Make-Ahead Instructions: The salad can be prepared up to point of adding the feta up to three hours ahead of time. Store the salad in a covered container in the refrigerator. Before serving, toss in the feta, then taste and adjust seasoning, if necessary.
- Per serving (8 servings)
- Calories: 139
- Fat: 11 g
- Saturated fat: 4 g
- Carbohydrates: 6 g
- Sugar: 4 g
- Fiber: 1 g
- Protein: 4 g
- Sodium: 347 mg
- Cholesterol: 19 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.