Barley and Garden Vegetable Salad
Cooked pot barley tossed cold with garden vegetables and a sharp vinaigrette.
- Prep
- 20 min
- Cook
- 35 min
- Total
- 55 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 210 kcal
Equipment
- •Saucepan
- •Mixing bowl
Nutrition
Per serving, approximate
- Calories
- 210 kcal
- fat
- 7 g
- carbs
- 34 g
- protein
- 5 g
- calories
- 210
Instructions
- 1
Simmer the barley in plenty of salted water for 30-35 minutes until tender but still chewy.
- 2
Drain, rinse under cold water and drain thoroughly.
- 3
Whisk the oil, vinegar and salt and toss it through the warm barley.
- 4
Fold in the vegetables and herbs once the grain has cooled.
- 5
Chill an hour, then taste again — cold grain always needs more salt and acid.
Chef's tips
Dress the barley while it is still warm so it absorbs the vinaigrette rather than sitting in it.
Ingredient substitutions
- pot barley → wheat berries or farro
Storage
3 days refrigerated.
Common mistakes to avoid
- •Overcooking the barley to mush
- •Dressing it cold
Serving suggestions
Cooked Barley and Garden Vegetable Salad?
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