Mediterranean Barley Salad (My Secret Trick)

If you’re looking for a fresh and hearty dish, this Mediterranean Barley Salad is just what you need! I remember the first time I made it for my family; my son, Jake, couldn’t stop asking for seconds. This Barley Salad is packed with flavor and is a delightful way to enjoy healthy grains.

Why You’ll Love It

• It’s a healthy barley recipe that’s full of nutrients.
• You can easily customize it with your favorite veggies.
• It’s perfect for meal prep and tastes even better the next day.
• It’s a crowd-pleaser at family gatherings!

Pure Comfort

This Mediterranean Barley Salad brings a sense of warmth and comfort to the table. Each bite is like a hug from the Mediterranean, filled with fresh herbs, tangy feta, and hearty barley. It’s the kind of dish that makes you feel good inside, reminding you of sunny days and family picnics.

What You Need

• 1 1 cup pearl barley – You can substitute with quinoa for a gluten-free option.
• 1 1 large eggplant, diced – Zucchini works well too.
• 1 1 red bell pepper, diced – Feel free to use any color bell pepper.
• 1 1 cup cherry tomatoes, halved – Grape tomatoes are a great alternative.
• 1/2 1/2 cup red onion, finely chopped – Shallots can be used for a milder flavor.
• 1 1 cup feta cheese, crumbled – Go for goat cheese if you prefer.
• 1/4 1/4 cup fresh parsley, chopped – Basil or mint can add a nice twist.
• 1/4 1/4 cup olive oil – Avocado oil is a good substitute.
• 2 2 tablespoons lemon juice – Lime juice can be used for a different zing.
• to taste Salt and pepper to taste – Add a pinch of red pepper flakes for heat.

Time to Cook

Prep: 15 minutes | Cook: 30 minutes | Total: 45 minutes | Difficulty: Easy | Make-Ahead: Yes, it keeps well in the fridge for up to 3 days.

Steps to Make It

1. Start by cooking the barley. In a medium pot, bring 3 cups of water to a boil, add the barley, and reduce to a simmer. Cook for about 30 minutes until tender and chewy.
2. While the barley cooks, preheat your oven to 400°F. Spread the diced eggplant on a baking sheet, drizzle with olive oil, and sprinkle with salt. Roast for about 20 minutes, until golden brown and soft.
3. In a large bowl, combine the cooked barley, roasted eggplant, diced bell pepper, cherry tomatoes, and red onion. The colors should be vibrant and inviting!
4. Add the crumbled feta and chopped parsley to the bowl. Gently mix everything together, being careful not to break the feta too much.
5. In a small bowl, whisk together the olive oil and lemon juice. Pour this dressing over the salad and toss gently to coat all the ingredients.
6. Taste and season with salt and pepper as needed. If you like a little kick, add some red pepper flakes.
7. Let the salad sit for about 10 minutes before serving. This allows the flavors to meld together beautifully.

Make It Perfect

• Cook the barley in vegetable broth for extra flavor.
• Chill the salad for a refreshing taste on hot days.
• Add some chickpeas for a protein boost.
• Experiment with different herbs to find your favorite combination.

Mix It Up

• Try adding olives for a briny touch.
• Incorporate roasted red peppers for a smoky flavor.
• Mix in some avocado for creaminess.

Perfect Partners

• Serve alongside grilled chicken or fish.
• Pair with a light soup for a complete meal.
• Enjoy it as a filling lunch on its own.

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FAQs

Conclusion

This Mediterranean Barley Salad is a fantastic addition to your recipe collection. With its fresh ingredients and delightful flavors, it’s sure to become a family favorite. Give this barley salad a try, and I promise you’ll be coming back for more!

Mediterranean Barley Salad

This Mediterranean Barley Salad is a fresh and hearty dish packed with flavor. It’s loaded with healthy grains, vibrant vegetables, and tangy feta, making it a delightful choice for meal prep or family gatherings.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Salad

Cuisine: American

Ingredients Equipment Method

Ingredients

  

Main

• 1 large eggplant Diced; zucchini works well too.
• 1 large red bell pepper Diced; feel free to use any color bell pepper.
• to taste Salt and pepper Add a pinch of red pepper flakes for heat.

Equipment

• Medium pot
• Baking sheet
• Large bowl

Method

 

1. Start by cooking the barley. In a medium pot, bring 3 cups of water to a boil, add the barley, and reduce to a simmer. Cook for about 30 minutes until tender and chewy.
2. While the barley cooks, preheat your oven to 400°F. Spread the diced eggplant on a baking sheet, drizzle with olive oil, and sprinkle with salt. Roast for about 20 minutes, until golden brown and soft.
3. In a large bowl, combine the cooked barley, roasted eggplant, diced bell pepper, cherry tomatoes, and red onion.
4. Add the crumbled feta and chopped parsley to the bowl. Gently mix everything together, being careful not to break the feta too much.
5. In a small bowl, whisk together the olive oil and lemon juice. Pour this dressing over the salad and toss gently to coat all the ingredients.
6. Taste and season with salt and pepper as needed. If you like a little kick, add some red pepper flakes.
7. Let the salad sit for about 10 minutes before serving to allow the flavors to meld together beautifully.