Description
A refreshing salad made with pearl barley and fresh vegetables, perfect for a light meal.
Ingredients
Scale
- 1 cup pearl barley
- 1 medium English cucumber, diced
- 1 cup cherry tomatoes, halved
- 1 small red onion, finely chopped
- ½ cup fresh parsley, chopped
- ¼ cup fresh mint leaves, chopped
- 2 tbsp freshly squeezed lemon juice
- 3 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Rinse the pearl barley under cold water. In a pot, combine with 3 cups of water and bring to a boil. Reduce heat, cover, and simmer for about 30 minutes until tender. Drain and let cool.
- While the barley cooks, prepare the vegetables: dice the cucumber, halve the cherry tomatoes, and finely chop the red onion.
- In a large bowl, combine the cooked barley (cooled), cucumber, cherry tomatoes, red onion, parsley, mint, lemon juice, olive oil, salt, and pepper. Mix well to combine.
- Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.
Notes
- This salad can be made ahead of time and stored in the refrigerator.
- Feel free to add other vegetables or proteins to customize your salad.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salads
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 20mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 6g
- Cholesterol: 0mg