Best 3 Italian Barley Salad Recipes

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Escape to the sun-soaked shores of Italy with our delectable Italian Barley Salad, where vibrant flavors dance on your palate. Embark on a culinary journey as we unlock the secrets of this refreshing and wholesome dish. Our collection of barley salad recipes promises an explosion of tastes, textures, and colors, making it a perfect centerpiece for your next gathering or a delightful light lunch. We'll guide you through the art of selecting the finest ingredients, from plump and chewy barley to crisp vegetables and tangy dressings. Discover how simple techniques can transform everyday ingredients into a symphony of flavors, leaving you feeling energized and nourished. Join us on this culinary adventure as we explore the diverse world of Italian barley salad recipes, each offering a unique twist on this classic dish.

Let's cook with our recipes!

ITALIAN BARLEY SALAD



Italian Barley Salad image

A barley salad that can be served cool or warm, however you prefer. Prep time includes time to cook the barley.

Provided by periwinklejenn

Categories     Grains

Time 1h

Yield 6 serving(s)

Number Of Ingredients 11

1 cup barley
12 ounces prosciutto, cut into 1-inch slices
1 cup cherry tomatoes, quartered
3/4 cup roasted red pepper, diced
1/2 cup green onion, chopped
1/3 cup fresh basil, chopped
1/2 cup parmigiano-reggiano cheese, thinly shaved
2 tablespoons olive oil
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper

Steps:

  • Cook barley or brown rice according to package directions. Transfer to a large bowl and let cool.
  • In a large bowl, combine prosciutto strips, tomatoes, peppers, green onions, basil, parmigiano, olive oil. lemon juice, salt and pepper. Add the cooled barley and toss to blend.

Nutrition Facts : Calories 188.2, Fat 7.2, SaturatedFat 1.9, Cholesterol 4.8, Sodium 552.9, Carbohydrate 25.5, Fiber 6.1, Sugar 1.3, Protein 7

WARM ROASTED CARROT AND BARLEY SALAD



Warm Roasted Carrot and Barley Salad image

There is something very exciting about transforming a simple bunch of carrots into a deeply flavorful and satisfying weeknight meal. Carrots are given a lot of love here: Leaving the skin on adds texture, slicing them into thin batons ensures that they cook quickly and evenly, and drizzling them with honey right out of the oven amplifies their natural sweetness. A sprinkle of lemon zest adds brightness. Ras el hanout, a North African spice blend, means "head of the shop" in Arabic as it was often one of the best mixes a vendor had to offer. Its fragrant blend of coriander, cumin, ginger, clove and turmeric brings warmth and richness to the tahini. The perfect chew of pearl barley is so gratifying in this dish, but for even more flavor, cook your barley in stock.

Provided by Hetty McKinnon

Categories     dinner, lunch, weekday, grains and rice, vegetables, main course, side dish

Time 35m

Yield 6 servings

Number Of Ingredients 13

1 cup pearled barley
Kosher salt and black pepper
2 pounds carrots, washed, trimmed and cut into 3-inch-long, a scant 1/2-inch-wide batons
2 tablespoons extra-virgin olive oil
2 teaspoons runny honey, such as clover honey
1/2 teaspoon fresh lemon zest (from 1/2 lemon)
2 cups arugula
A handful of parsley
1/4 cup toasted sliced almonds
1/4 cup tahini
1 tablespoon fresh lemon juice (from 1/2 lemon)
1 teaspoon ras el hanout
1 small garlic clove, grated

Steps:

  • Heat oven to 425 degrees and place a rack on the lowest shelf. In a medium saucepan, combine barley with 4 cups water; season with 1/2 teaspoon salt. Bring to a boil over medium-high heat. Reduce heat to low and simmer until tender, about 20 to 25 minutes. If the barley hasn't absorbed all of the water, drain off the excess.
  • Meanwhile, place the carrots on a sheet pan, drizzle with the olive oil and toss to coat, spreading into an even layer. Season with salt and pepper. Place on the bottom oven rack and roast until tender and starting to turn golden, about 15 minutes. Remove from the oven, toss and return to the oven for 5 to 7 minutes until completely tender.
  • While the carrots roast, make the dressing: In a medium bowl, whisk together the tahini, lemon juice, ras el hanout, garlic and 1/2 teaspoon salt. Add 3 to 4 tablespoons water, 1 tablespoon at a time, until it is smooth and has a pourable consistency.
  • When the carrots are ready, remove them from the oven, drizzle with honey and sprinkle with lemon zest. Season with a pinch of salt and toss to coat.
  • In a serving bowl, combine the carrots with the barley, arugula and parsley. Drizzle with the spiced tahini and sprinkle with almonds.

MEDITERRANEAN EGGPLANT AND BARLEY SALAD



Mediterranean Eggplant and Barley Salad image

The deep flavors in this lush and hearty dish are too good for anyone to pass up. Vegetarians can substitute water for the chicken broth and still enjoy the succulent, melt-in-your-mouth eggplant.

Categories     Herb     Olive     Onion     Tomato     Vegetable     Side     Roast     Picnic     Backyard BBQ     Barley     Eggplant     Gourmet     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield 4 (main course) or 8 (side dish) servings

Number Of Ingredients 21

1 1/2 pound eggplant, cut into 1/2-inch cubes
3/4 pound zucchini, cut into 1/2-inch cubes
10 tablespoons extra-virgin olive oil
1 teaspoon salt
1 teaspoon black pepper
1 cup chopped scallion (from 1 bunch)
1 1/2 teaspoons ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne
1 1/4 cups pearl barley (8 oz)
1 (14-oz) can reduced-sodium chicken broth (1 3/4 cups)
3/4 cup water
2 tablespoons fresh lemon juice
1 garlic clove, minced
1/4 teaspoon sugar
1/2 pound cherry tomatoes, quartered
1/3 cup Kalamata or other brine-cured black olives, pitted and halved
1/2 cup thinly sliced red onion, rinsed and drained if desired
1 cup chopped fresh flat-leaf parsley
1/2 cup chopped fresh mint
Accompaniment: 1 (1/2-lb) piece ricotta salata, cut crosswise into thin slices

Steps:

  • Roast eggplant and zucchini:
  • Put oven racks in upper and lower thirds of oven and preheat oven to 425°F.
  • Toss eggplant and zucchini with 5 tablespoons oil, 3/4 teaspoon salt, and 3/4 teaspoon pepper in a bowl, then spread in 2 oiled large shallow (1-inch-deep) baking pans. Roast vegetables in oven, stirring occasionally and switching position of pans halfway through baking, until vegetables are golden brown and tender, 20 to 25 minutes total. Combine vegetables in 1 pan and cool, reserving other pan for cooling barley.
  • Cook barley:
  • Heat 2 tablespoons oil in a 3- to 4-quart heavy pot over moderately high heat until hot but not smoking, then cook scallion, cumin, coriander, and cayenne, stirring, until fragrant, about 1 minute. Add barley and cook, stirring until well coated with oil, 2 minutes more. Add broth and water and bring to a boil. Reduce heat and simmer, covered, until all of liquid is absorbed and barley is tender, 30 to 40 minutes. Remove from heat and let stand, covered, 5 minutes. Transfer to reserved shallow baking pan and spread to quickly cool, uncovered, to room temperature, about 20 minutes.
  • Make dressing and assemble salad:
  • Whisk together lemon juice, garlic, sugar, and remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, and 3 tablespoons oil in a large bowl. Add barley, roasted vegetables, and remaining ingredients to bowl with dressing and toss until combined well. Serve with cheese slices.

Tips:

  • Use high-quality ingredients. Fresh vegetables, herbs, and a good olive oil will make all the difference in the flavor of your salad.
  • Cook the barley according to package directions. Be sure not to overcook it, or it will become mushy.
  • Let the barley cool completely before adding it to the salad. This will help to prevent the salad from becoming watery.
  • Don't be afraid to experiment with different vegetables and herbs. There are many variations of Italian barley salad, so feel free to make it your own.
  • Serve the salad immediately, or refrigerate it for later. It will keep well for up to 3 days.

Conclusion:

Italian barley salad is a delicious and versatile dish that can be enjoyed as a main course or a side dish. It is packed with healthy ingredients, such as barley, vegetables, and herbs, and it is a great way to get your daily dose of fiber. Whether you are looking for a quick and easy meal or a healthy and flavorful salad to enjoy at your next party, Italian barley salad is a great option.

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