GREEK WATERMELON-BARLEY SALAD
Provided by Laurie Woolever
Categories easy, salads and dressings
Time 45m
Yield 6 servings
Number Of Ingredients 15
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.
Nutrition Facts : @context http, Calories 449, UnsaturatedFat 17 grams, Carbohydrate 48 grams, Fat 25 grams, Fiber 11 grams, Protein 11 grams, SaturatedFat 7 grams, Sodium 670 milligrams, Sugar 8 grams
GREEK SALAD WITH BARLEY RECIPE
Fresh and bursting with flavor salad with Mediterranean flavors and barley. Great for meal prep!www.crunchycreamysweet.com
Provided by Anna
Categories Salad
Time 15m
Number Of Ingredients 14
Steps:
- Peel cucumber and chop. Chop tomatoes.
- Slice red onion into thin slices. Place all vegetables in a mixing bowl.
- Add cooked and cooled barley. Stir well.
- In a measuring cup, whisk together oil, vinegar, lemon juice and spices. Drizzle over vegetables.
- Serve garnished with feta cheese and chopped parsley.
Nutrition Facts : Calories 355 kcal, Carbohydrate 22 g, Protein 6 g, Fat 27 g, SaturatedFat 7 g, Cholesterol 25 mg, Sodium 1003 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
CHICKPEA, BARLEY, AND FETA SALAD
Recipe for a grain salad made with barley, garbanzo beans, feta, and green beans.
Provided by Dawn Perry
Categories Salad Side Feta Barley Green Bean Chickpea Dill Seed Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Cook green beans in a large pot of boiling salted water until crisp-tender, about 3 minutes. Using a sieve or a slotted spoon, transfer to a bowl of ice water.
- Return water to a boil, add barley, and simmer until tender (refer to packaging for timing); drain. Let cool on a baking sheet.
- Heat oil in a small skillet over medium heat. Cook sunflower seeds, tossing occasionally, until golden brown, about 5 minutes; let cool.
- Toss green beans, barley, sunflower seeds, chickpeas, feta, dill, lemon juice, and vinaigrette in a large bowl.
GREEK BARLEY SALAD
this recipe uses fast cooking barley, but you can use regular barley too, just increase the cooking time to 45 minutes.
Provided by chia2160
Categories Grains
Time 35m
Yield 4 serving(s)
Number Of Ingredients 15
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.
BARLEY SALAD
Steps:
- Bring salted water to a boil. Add barley, reduce heat to a simmer and cover. Cook 25 minutes or until barley is tender. Drain any liquid and cool completely.
- While barley is cooking, chop vegetables and place in a large bowl.
- Add cooled barley and dressing. Toss well to combine.
- Garnish with feta cheese and parsley. Chill 1 hour before serving.
Nutrition Facts : Calories 559 kcal, Carbohydrate 47 g, Protein 9 g, Fat 39 g, SaturatedFat 7 g, Cholesterol 31 mg, Sodium 1298 mg, Fiber 10 g, Sugar 6 g, ServingSize 1 serving
BARLEY GREEK SALAD
A fresh, vibrant vegetarian salad with summer Mediterranean flavors - This Barley Greek Salad is quick to make, great on its own and simply amazing with any grilled fish or meat!
Provided by Andrea Soranidis - The Petite Cook
Categories Salad
Time 30m
Number Of Ingredients 11
Steps:
- Boil the barley for about 15-20 mins in a pot of lightly salted water until tender, but still al dente.
- Transfer into a colander and cool under fresh running water, then drain well.
- While the barley cooks, prepare the remaining ingredients: chop the cucumber and feta into cubes, halve the tomatoes, slice the spring onions and mince the fresh herbs.
- For the honey & lemon dressing: simply put all the ingredients into a jar, close the lid and shake until well combined.
- Combine all the ingredients together in a large bowl and season with extra salt and pepper if needed.
Nutrition Facts : Calories 410 kcal, Carbohydrate 57 g, Protein 13 g, Fat 16 g, SaturatedFat 7 g, Cholesterol 33 mg, Sodium 430 mg, Fiber 11 g, Sugar 6 g, ServingSize 1 serving
BARLEY GREEK SALAD {INSTANT POT BARLEY}
This barley Greek salad is packed with fresh, bright Mediterranean flavors and vegetables. The Instant Pot speeds up the cooking time for the barley, making this an easy weekday lunch. This salad is so flavorful you will forget that it is healthy, too!
Provided by Sunena Anand
Categories Salad
Time 30m
Number Of Ingredients 12
Steps:
- Cook the barley: Cook the barley in the Instant Pot with chicken broth, and a little bit of salt, for 15 minutes on HI pressure. Quick release once the cooking time is up.
- Make the dressing: While the barley is cooking, mix together the dressing ingredients in a measuring cup or a mason jar. Because this dressing uses powdered mustard instead of liquid mustard, it may not emulsify completely - that is fine.
- Dress the barley: Once the pressure is released, transfer the barley to a large mixing bowl. While the barley is still hot, add the dressing to the barley and stir. Let the barley sit in the dressing for 5-10 minutes.
- Finish the salad: Add the vegetables and feta to the barley, and combine. Serve room temperature or chilled.
Nutrition Facts : Calories 344 kcal, Sugar 4 g, Sodium 772 mg, Fat 23 g, SaturatedFat 8 g, Carbohydrate 26 g, Fiber 5 g, Protein 9 g, Cholesterol 33 mg, UnsaturatedFat 15 g, ServingSize 1 serving
MEDITERRANEAN BARLEY SALAD
Steps:
- Bring barley and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the barley is tender, but still slightly firm in the center, about 30 minutes. Drain and cool to room temperature in a bowl.
- Puree the sun-dried tomatoes, garlic, 2 tablespoons olive oil, and balsamic vinegar in a blender until smooth. Pour over the barley. Fold in the cilantro, olives, and remaining olive oil until blended. Cover, and refrigerate until cold. Stir before serving.
Nutrition Facts : Calories 219.6 calories, Carbohydrate 25.9 g, Fat 11.8 g, Fiber 6.3 g, Protein 4.5 g, SaturatedFat 1.7 g, Sodium 221.1 mg, Sugar 1.5 g
GREEK GRAIN SALAD
This recipe is a great way to introduce grains to the whole family. If rye or wheat berries are not available, no big deal! Substitute any whole grain you like, brown rice, kamut and wild rice are all great alternatives.
Provided by Food Network
Categories appetizer
Time 1h
Yield 6 servings
Number Of Ingredients 16
Steps:
- Make the salad: Bring a large pot of water to a boil. Add the barley and cook for 15 minutes. Using a sieve, remove barley from the water and transfer to a bowl.
- Bring the water back to a boil and salt, to taste. Add the barley and rye and wheat berries and cook, stirring occasionally, until tender, about 30 to 40 minutes. Drain, transfer to a bowl, and cool.
- When cool, combine with the remaining ingredients.
- Meanwhile, make the Dressing: Whisk together the vinegar, dill, and garlic. While whisking, drizzle in the oil to make a smooth dressing. Season with salt and pepper, to taste.
- Toss the salad with the dressing and serve.
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.
BARLEY GREEK SALAD
A fibrous, colorful bowl full of antioxidants salad is perfect for tiffin lunch. Its tangy, delicious and rich in vitamin C.
Provided by Ask Nestle
Categories Wholesome Lunch/Dinner Recipes
Time 10m
Yield 1
Number Of Ingredients 12
Steps:
- In a mixing bowl, add 1.5 tbsp chopped onion, 2 tbsp chopped capsicum, 1 tbsp chopped tomato, 1 tbsp chopped zucchini, cooked barley 1/2 tsp lemon juice, 1/4th tsp black pepper powder, 1/4th tsp salt, 1 tbsp mayonnaise, 1 tbsp chopped pudina and 1 tbsp chopped coriander leaves.
- Mix well.
- Serve a fresh satiating salad as a side or a snack.
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- Preheat the oven to 350°. In a large saucepan of boiling salted water, cook the barley over high heat until tender, about 25 minutes. Drain the barley and rinse under cold water to cool thoroughly. Drain again, shaking out the excess water.
- Meanwhile, spread the walnuts in a pie plate and toast for 10 to 12 minutes, until golden and fragrant. Transfer to a cutting board and let cool. Coarsely chop the nuts.
- In a large bowl, whisk the lemon juice with the olive oil, garlic and lemon zest and season with salt and pepper. Add the barley, parsley and ricotta salata and toss gently. Add the toasted walnuts, toss again and serve.
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