Chilled Mediterranean Barley Salad Recipes

CHILLED MEDITERRANEAN BARLEY SALAD

Steps:

• Cook the barley in the broth along with the chopped sun-dried tomatoes for about 30-40 minutes, until the liquid is absorbed and the barley is tender. Allow to cool to room temperature.
• Mix the oil, vinegar and mustard thoroughly.
• Add the remaining ingredients to the barley mixture (green onions through feta cheese), stir, and then add the oil and vinegar mixture, stirring again.
• Add salt and pepper if needed for your taste.
• Variations:
• •Serve on a bed of torn romaine with some chicken for a main dish.
• •Add toasted pine nuts.
• •Use fresh tomatoes instead of sun-dried, if you have good tomatoes available.
• •Use fresh oregano (1 Tbsp instead of 1 tsp) if you have fresh herbs available.
• For vegetarian use only the vegetable broth.

MEDITERRANEAN BARLEY SALAD

Steps:

• Bring broth to a boil in a medium saucepan. Add the barley, oil, and salt. Bring back to a boil, adjust heat to maintain a gentle simmer, cover and cook until tender, about 30 minutes. Remove from the heat and let stand, covered, for 10 minutes more. Drain excess liquid, if needed. Cool.
• Meanwhile, whisk the lemon juice, salt, and pepper in a large serving bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth dressing. Add the barley and the remaining salad ingredients and toss to coat with the dressing. Serve.

MEDITERRANEAN BARLEY RICE SALAD

Steps:

• In saucepan of boiling salted water, cook barley until tender, about 20 minutes. Drain and rinse under cold water; drain well. Let stand for 10 minutes to dry. Transfer to large bowl.
• Meanwhile, in a separate saucepan, bring 1 1/2 cups salted water to boil. Add rice; cover, reduce heat, and simmer until tender and no liquid remains, about 15 minutes. Let stand for 5 minutes. Add to barley mixture; let cool.
• Cut tomatoes in half; add to barley mixture. Cut onion, red pepper, and cucumber into 1 inch chunks, add to barley, tossing to combine.
• Dressing: In a large bowl, whisk together oil, lemon juice, oregano, salt, and pepper, pour over salad and toss to coat. Refrigerate for 30 minutes up to 24 hours.
• To serve, stir in spinach and feta cheese.