Barley Grain Salad
Barley grain salad builds on the chewy, nutty character of well-cooked pearl barley by tossing it with diced bell pepper, cucumber, and red onion in a lemon-herb dressing. Olive oil brings a rounded richness that pairs naturally with the grain's earthy flavor, while fresh lemon juice lifts the whole bowl with bright acidity. The raw vegetables contribute moisture and crunch that break up the density of the barley, keeping each forkful interesting. High in fiber and naturally filling, this Mediterranean-inspired salad works as a standalone light meal or as a substantial side next to grilled meat or fish.
Adjust Servings
Instructions
- 1
Rinse barley and cook with water until tender.
- 2
Drain cooked barley and let it cool.
- 3
Dice bell pepper, cucumber, red onion, and parsley.
- 4
Mix olive oil and lemon juice for dressing.
- 5
Toss barley and vegetables evenly with dressing.
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