Best 3 Barley Feta And Pear Salad Recipes
Indulge in a culinary journey with our diverse selection of barley, feta, and pear salad recipes. From the classic combination of sweet and savory to unique twists that tantalize your taste buds, our collection offers something for every palate. Embark on a culinary adventure as we explore the harmonious blend of textures and flavors, featuring hearty barley, tangy feta, crisp pears, and an array of complementary ingredients. Discover the perfect balance of flavors in our featured recipes, each carefully crafted to showcase the best of these exceptional ingredients.
**Recipes Included:**
* **Classic Barley, Feta, and Pear Salad:** Experience the timeless flavors of this traditional salad, where the sweetness of pears meets the saltiness of feta and the nutty heartiness of barley.
* **Roasted Pear and Barley Salad with Honey Mustard Dressing:** Elevate your salad game with roasted pears, adding a smoky caramelized flavor to the mix. The honey mustard dressing provides a tangy and sweet balance.
* **Pear, Barley, and Goat Cheese Salad with Balsamic Vinaigrette:** Introduce a creamy and tangy twist with goat cheese, while the balsamic vinaigrette adds a touch of acidity and depth.
* **Barley, Feta, and Pear Salad with Candied Walnuts:** Experience a symphony of textures with candied walnuts, adding a sweet crunch to complement the soft and savory elements of the salad.
* **Pear, Barley, and Blue Cheese Salad with Maple Dressing:** Enjoy a bold and complex flavor profile with blue cheese, while the maple dressing adds a subtle sweetness and richness.
Prepare to be captivated by the delightful harmony of flavors and textures in our curated collection of barley, feta, and pear salad recipes. Each recipe offers a unique interpretation of this classic combination, ensuring an unforgettable culinary experience.
BARLEY GREEK SALAD
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 4h15m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Combine the barley, 3 cups water and a pinch salt in a medium-size saucepan. Bring to a boil, reduce the heat to low and simmer until the barley is tender, about 45 minutes. Drain in a colander and let cool.
- Combine the tomatoes, feta, olives, mint, bell pepper and shallots in a bowl. Add the cooled barley.
- Whisk together the red wine vinegar and olive oil in a separate small bowl. Season with salt and pepper. Dress the salad and toss. Cover with plastic wrap and place in the refrigerator until ready to serve.
PEA & FETA PEARL BARLEY STEW
This storecupboard grain adds a nutty flavour and texture to create a comforting, low-calorie dish
Provided by Kate Bradbury
Categories Main course, Supper
Time 55m
Number Of Ingredients 9
Steps:
- Heat 1 tbsp oil in a pan or flameproof casserole dish over a medium heat. Add the onion and cook for 3 mins, then add the garlic and lemon zest and fry for another 1 min. Add the pearl barley and the stock. Season, bring to the boil, then simmer for 30 mins, stirring occasionally.
- Meanwhile, put the feta in a bowl with the remaining olive oil, half the lemon juice, most of the mint and a good grinding of black pepper. Leave to marinate while the barley cooks.
- Remove the lid from the barley and cook for 5 mins more. Increase the heat then add the peas, half the feta and all the feta juices. Cook for 3 mins, then check the seasoning. Divide between four bowls and top with the remaining feta and mint.
Nutrition Facts : Calories 480 calories, Fat 18 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 11 grams sugar, Fiber 8 grams fiber, Protein 19 grams protein, Sodium 1.7 milligram of sodium
PEARL BARLEY SALAD WITH FETA, TOASTED ALMONDS LEMON AND PARSLEY
This recently appeared in the Sunday Life magazine, as 'Freekah salad ..." by renowned chef Karen Martini. I couldn't find freekah - and Karen recommended pearl barley as a 'perfect substitute'. The recipe calls for feta, but I've made it without and it was still delicious. I'm trying to lose a few kilos, so also omitted the oil - still yummy. Have it cold - or warm and season to taste. It goes perfectly with the Greek lamb dish I've posted - also by Karen Martini
Provided by amanda l b
Categories Grains
Time 4h30m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Prepare pearl barley as per instructions. Usually, this is to soak for a few hours, rinse and then gently boil for about 20-30 minutes; drain.
- Place cooked pearl barley in a serving bowl.While warm, add olive oil, lemon juice and salt and pepper.
- Toss through the onion and parsley.
- Top with the almonds and feta.
Nutrition Facts : Calories 343.7, Fat 15.1, SaturatedFat 3.8, Cholesterol 14.8, Sodium 428.3, Carbohydrate 44.9, Fiber 9.9, Sugar 2.6, Protein 10.2
Tips:
- Cook barley ahead of time: Barley takes about 45 minutes to cook, so it's a good idea to cook it ahead of time and let it cool completely before assembling the salad.
- Use ripe pears: Ripe pears are sweeter and more flavorful than unripe pears. Look for pears that are slightly soft to the touch and have a sweet smell.
- Toast the walnuts: Toasting walnuts enhances their flavor and makes them more crunchy. You can toast walnuts in a single layer on a baking sheet in a 350°F oven for 5-7 minutes, or in a skillet over medium heat for 3-4 minutes, stirring constantly.
- Use a good quality feta cheese: Feta cheese is a key ingredient in this salad, so it's important to use a good quality cheese. Look for feta cheese that is made from sheep's milk or a combination of sheep's and goat's milk. Avoid feta cheese that is made from cow's milk, as it will not have the same flavor.
- Dress the salad just before serving: This will help to prevent the salad from becoming watery.
Conclusion:
This barley, feta and pear salad is a delicious and refreshing salad that is perfect for a summer meal. It's easy to make and can be tailored to your own taste preferences. For a more flavorful salad, use grilled or roasted pears. For a vegetarian salad, omit the feta cheese. And for a vegan salad, omit the feta cheese and use a plant-based dressing.
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