Description
Our easy Mediterranean Barley Salad is made with bell peppers, cherry tomatoes, olives and basil with a fresh lemon and garlic dressing. Serve it as a vegan side dish for a potluck, picnic or barbecue or as a healthy make-ahead side dish for a weeknight meal.
Ingredients
Scale
- 1 1/2 cups dry pearled barley
- 1 teaspoon salt, plus more to taste
- 1/2 cup extra-virgin olive oil
- 2 tablespoon lemon juice
- 1 clove garlic, grated with a microplane grater
- Freshly ground pepper to taste
- 1 finely diced yellow bell pepper
- 1 cup quartered grape or cherry tomatoes
- 1/2 cup chopped pitted black Italian or Greek olives
- 1/2 cup chopped basil
Instructions
- Place barley in a large saucepan and cover generously with cold water. Add a generous pinch of salt and set over high heat. Bring to a simmer. Reduce heat to medium-low and simmer until the barley is tender, about 40 minutes. Drain through a fine mesh sieve.
- Whisk oil, lemon, garlic, salt and pepper in a large bowl.
- Add barley and stir to coat. Let the barley cool in the dressing mixture, stirring occasionally, about 30 minutes.
- Stir in bell pepper, tomatoes, olives and basil and stir to combine. Serve immediately or chill.
Notes
- Ingredient Note: you can substitute hulled barley for pearled barley, but it will take a little longer to cook. Simmer it for an additional 20 to 25 minutes, adding more water if necessary to keep the barley submerged.
- Make Ahead: This salad keeps well for 3 days. Keep covered and refrigerated. Stir well before serving. If the dressing gets clumpy, allow the salad to come up to room temperature before serving.
- Tip: The barley can be cooked in an instant pot instead of simmering to shave overall time from this recipe.
- Prep Time: 20 Minutes
- Cook Time: 45 Minutes
- Category: Side Dish
- Method: Stove Top
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 263
- Sugar: 1 g
- Fat: 15 g
- Carbohydrates: 30 g
- Fiber: 7 g
- Protein: 4 g