barley saladAs a kid and young adult, I LOVED Campbell’s condensed beef soup with barley and vegetables.  If you were to ask me what I liked most about that soup, I would have to say barley.  It has a chewy, pasta-like consistency.  The other veggies in the can didn’t hold up as well…too mushy for my liking. It’s a super grain in my books – rich in fiber (helps lower cholesterol and good for intestinal health) and helps curb your appetite for high-calorie food.  So imagine how delicious it is as the main attraction in a salad?

My barley salad has vegetables, is satisfying and yet light.   When summer temperatures soar, you don’t want to be in the kitchen longer than you have to.

If you don’t have some of the ingredients to make the barley salad, use what you have on hand.   I have other barley recipes you might like; it’s such a versatile grain.

serves 4 

1 cup barley
1 grilled zucchini, chopped
1 red or orange bell pepper, chopped
1 to 2 cloves garlic, minced
handful olives, chopped or sliced
2 tablespoons capers
2 tomatoes, seeded and chopped
3 or 4 radishes, sliced
1 avocado, chopped into chunks
1 tablespoon sun-dried tomatoes, chopped
6 basil leaves, julienned
extra-virgin olive oil
white balsamic vinegar

Cook barley according to packet instructions or read this guide.  Allow cooling to room temperature.  In a large bowl add barley and veggies.  Toss to combine and add a splash of extra-virgin olive oil and white balsamic vinegar, then stir.  Season with sea salt and freshly ground black pepper.

The Culinary Chase’s Note:  You can easily substitute farro for barley.  Enjoy!

barley salad
 
Prep time
Cook time
Total time
 
Author:
Recipe type: salad
Serves: 4
Ingredients
  • 1 cup barley
  • 1 grilled zucchini, chopped
  • 1 red or orange bell pepper, chopped
  • 1 to 2 cloves garlic, minced
  • handful olives, chopped or sliced
  • 2 tablespoons capers
  • 2 tomatoes, seeded and chopped
  • 3 or 4 radishes, sliced
  • 1 avocado, chopped into chunks
  • 1 tablespoon sun-dried tomatoes, chopped
  • 6 basil leaves, julienned
  • extra-virgin olive oil
  • white balsamic vinegar
Instructions
  1. Cook barley according to packet instructions or read this guide. Allow cooling to room temperature. In a large bowl add barley and veggies. Toss to combine and add a splash of extra-virgin olive oil and white balsamic vinegar, then stir. Season with sea salt and freshly ground black pepper.
  2. The Culinary Chase’s Note: You can easily substitute farro for barley. Enjoy!