Barley Salad
This Barley Salad recipe is packed with pearled barley, chickpeas, and delicious Mediterranean flavors like olives, parsley, and cucumber. And this recipe makes a big batch, so it is the perfect way to meal prep lunch for the week!
Servings: 10 Cups
Calories: 175kcal
Cost: $7
Equipment
- 1 2 Quart Saucepan
- 1 Fine Mesh Strainer
- 1 Cutting Board
- 1 Large Mixing Bowl
Ingredients
- 1 Cup Pearled Barley, rinsed
- 15 oz Can of Chickpeas, drained and rinsed
- 2 Medium Persian Cucumbers, halved and thinly sliced
- 1 Cup Cherry Tomatoes, quartered
- 1 Medium Shallot, thinly sliced
- ½ Cup Kalamata Olives, pitted and halved
For the Herbed Vinaigrette
- 1 Cup Flat Leaf Parsley Leaves, packed
- 3 tablespoon Red Wine Vinegar
- ¼ Cup Extra Virgin Olive Oil
- 1 Medium Garlic Clove, grated
- ½ teaspoon Kosher Salt
- Black Pepper to Taste
Instructions
Cook the Barley
- Fill a 2-quart pot with water and place it over medium heat. Once the water boils, add a big pinch of salt and the barley. Stir and reduce the heat to low.1 Cup Pearled Barley, rinsed
- Allow the barley to simmer until tender, 30-40 minutes. Then, strain the barley through a fine mesh strainer and rinse under cold water until it is cool to the touch. Set aside.
Make the Herb Vinaigrette
- Finely chop the parsley, then add it to a large bowl. Then, add extra virgin olive oil, red wine vinegar, grated garlic, salt, and pepper. Stir to combine.1 Cup Flat Leaf Parsley Leaves, packed, 3 tablespoon Red Wine Vinegar, ¼ Cup Extra Virgin Olive Oil, 1 Medium Garlic Clove, grated, ½ teaspoon Kosher Salt, Black Pepper to Taste
Make the Barley Salad
- Into the bowl with the vinaigrette, add cooked and rinsed barley, chickpeas, sliced cucumbers, cherry tomatoes, sliced shallot, and kalamata olives. Use a large spoon to toss all of the ingredients together.15 oz Can of Chickpeas, drained and rinsed, 2 Medium Persian Cucumbers, halved and thinly sliced, 1 Cup Cherry Tomatoes, quartered, ½ Cup Kalamata Olives, pitted and halved, 1 Medium Shallot, thinly sliced
- Taste the salad and add an additional pinch of salt if necessary.
Nutrition
Serving: 1Cup | Calories: 175kcal | Carbohydrates: 23g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 348mg | Potassium: 212mg | Fiber: 6g | Sugar: 1g | Vitamin A: 627IU | Vitamin C: 12mg | Calcium: 37mg | Iron: 2mg