Best 3 Pearl Barley Salad With Feta Toasted Almonds Lemon And Parsley Recipes

Indulge in a delightful culinary journey with our pearl barley salad, an exquisite blend of flavors and textures that will tantalize your taste buds. This wholesome salad combines the nutty flavor of pearl barley with a medley of fresh and vibrant ingredients. Feta cheese crumbles add a salty tang, while toasted almonds provide a delightful crunch. The zesty lemon dressing, infused with fresh parsley, brightens up the dish, creating a harmonious balance of flavors. Our collection of recipes offers variations to suit every palate, from a classic Greek-inspired salad to a hearty vegetarian main course. Whether you're seeking a light lunch, a refreshing side dish, or a satisfying meal, our pearl barley salad has it all. So, gather your ingredients, let your creativity shine, and embark on a culinary adventure that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

BARLEY, FETA, AND PEAR SALAD

Barley, Feta, and Pear Salad image

Categories Cheese Fruit Side Vegetarian Quick & Easy High Fiber Feta Pear Walnut Barley Celery Fall Healthy Gourmet Pescatarian Peanut Free Soy Free No Sugar Added Kosher

Yield Serves 2 as a side dish

Number Of Ingredients 9

Ingredients

1/3 cup pearl barley
3 tablespoons walnuts
1/2 cup packed fresh flat-leafed parsley leaves
1 celery rib
1/2 small head radicchio (about 1 1/2 ounces)
1/2 firm-ripe pear
1/4 cup crumbled feta
2 tablespoons fresh lemon juice
1 1/2 tablespoons extra-virgin olive oil

Steps:

Preheat oven to 375°F.
In a 2-quart saucepan three fourths full with boiling water boil barley, partially covered, until tender, about 30 minutes.
While barley is cooking, in a baking pan toast walnuts in middle of oven until golden, about 7 minutes. Chop parsley. Cut celery and radicchio into 1/4-inch dice. Peel and core pear and cut into 1/4-inch dice.
Drain barley in a sieve and transfer to a bowl. Add feta to barley and add nuts, parsley, celery, radicchio, pear, lemon juice, oil, and salt and pepper to taste. Toss salad until combined.

BARLEY SALAD WITH ALMONDS AND APRICOTS

Barley Salad With Almonds And Apricots image

This slightly sweet salad makes a very pretty presentation. Use plump and moist dried apricots, not hard and desiccated ones. Use soy yogurt to make this dish vegan.

Provided by NIBLETS

Categories Salad Grains

Time 1h25m

Yield 11

Number Of Ingredients 14

Ingredients

1 ½ cups pearl barley
4 ½ cups water
1 tablespoon canola oil
1 red onion, thinly sliced
¾ cup dried apricots, sliced
½ cup sliced almonds
2 tablespoons chopped fresh parsley
1 cup plain low-fat yogurt
2 tablespoons honey
1 lemon, juiced
½ teaspoon ground cinnamon
½ teaspoon ground turmeric
½ teaspoon salt
1 pinch ground nutmeg

Steps:

Rinse barley in a fine sieve. Bring water to a boil in a heavy saucepan. Stir in the barley, and return to a boil. Cover, and reduce heat. Simmer until water is absorbed, about 45 to 50 minutes. Cool to room temperature.
Pour oil into a small skillet, and place over medium heat. Add onion, and saute until golden brown.
In a serving dish, combine barley, onion, apricots, almonds, and parsley. Toss.
In a small bowl, mix together yogurt, honey, lemon juice, cinnamon, turmeric, salt, and nutmeg. Pour over the barley mixture ,and toss well to combine. Serve at room temperature.

Nutrition Facts : Calories 187.4 calories, Carbohydrate 34.5 g, Cholesterol 1.3 mg, Fat 4.2 g, Fiber 6.1 g, Protein 5.3 g, SaturatedFat 0.6 g, Sodium 125.9 mg, Sugar 10.2 g

PEARL BARLEY SALAD WITH FETA, TOASTED ALMONDS LEMON AND PARSLEY

Pearl Barley Salad With Feta, Toasted Almonds Lemon and Parsley image

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

Ingredients

300 g pearl barley (dry weight)
40 ml olive oil
1/2 lemon, juice of
1/2 teaspoon sea salt
1/2 teaspoon cracked pepper
1 red onion, finely diced
1 bunch flat leaf parsley, chopped
50 g almonds, toasted and chopped
100 g feta

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:

Choose the right barley: Pearl barley is the best type of barley for this salad, as it has a chewy texture and holds its shape well.
Cook the barley correctly: Be sure to rinse the barley before cooking, and cook it according to the package directions. Overcooked barley will be mushy, while undercooked barley will be hard.
Use fresh, flavorful ingredients: The fresher the ingredients, the better the salad will be. Use ripe tomatoes, crisp cucumbers, and fresh herbs.
Don't be afraid to experiment: This salad is a great base for customization. Feel free to add other vegetables, such as roasted red peppers or grilled zucchini. You can also change up the dressing, using a vinaigrette or a yogurt-based dressing instead of the lemon-tahini dressing.

Conclusion:

This pearl barley salad with feta, toasted almonds, lemon, and parsley is a delicious and healthy side dish that's perfect for any occasion. It's easy to make, and it's packed with flavor and nutrients. So next time you're looking for a healthy and satisfying salad, give this one a try.