Best 4 Barley Greens Salad Recipes

BARLEY GRAIN BOWL WITH TAHINI VINAIGRETTE

Steps:

• Cook the barley in a medium pot in plenty of salted water until tender but still chewy, 20 to 30 minutes. Drain and cool.
• In a food processor, combine the tahini, scallions, jalapeno, garlic, vinegar and oil. Season with salt and pepper. Process until you have a smooth, thick green dressing. If the mixture is too thick, add 1/4 to 1/2 cup of water to thin to about the consistency of pancake batter.
• Combine the vinaigrette and cooked barley and mix to thoroughly coat the barley. You may not use all the vinaigrette. Set up two serving bowls. Evenly divide the barley between the two bowls. Top each with the olives, tomatoes and capers. Season with a pinch more salt and garnish with the cilantro.

BARLEY GREEK SALAD

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.

GREEK BARLEY SALAD

Steps:

• bring 2 c vegetable broth to a boil.
• add barley, cover, lower to simmer and cook 12 minutes until barley is tender.
• remove from heat, drain if necessary, cool completely.
• combine barley, peppers, cucumbers, tomatoes, onions and olives in a bowl.
• combine broth, lemon juice, garlic, oregano, salt and pepper, stir well and add to barley mixture, toss well.
• add feta cheese, toss.
• serve over romaine lettuce leaves.

GREEK WATERMELON-BARLEY SALAD

Steps:

• In a large pot, combine barley and about 2 quarts water. Bring to a boil, reduce heat and simmer until cooked al dente, about 30 minutes. Season generously with salt and let sit for 5 minutes. Drain and cool.
• In a bowl, combine red onion, olive oil, green pepper, vinegar, capers and garlic. Add to barley and toss. Add watermelon, black-eyed peas, tomatoes, cucumber, feta, parsley and dill, and toss again. Serve cold or at room temperature as a main course or, if desired, with grilled shrimp or chicken.