Iron Barley Watermelon Salad Recipes

GREEK WATERMELON-BARLEY SALAD

Greek Watermelon-Barley Salad image

Provided by Laurie Woolever

Time 45m

Yield 6 servings

Number Of Ingredients 15

Ingredients

1 1/2 cups barley, rinsed
Salt
1/4 cup diced red onion
1/2 cup extra virgin olive oil
1 green bell pepper, cored and diced
1/4 cup red wine vinegar
2 tablespoons capers
1 garlic clove, minced
2 cups diced watermelon
1 cup cooked black-eyed peas or one 15-ounce can black-eyed peas, drained
1 cup halved grape tomatoes
1 cucumber, peeled, seeded and diced
1 cup crumbled feta cheese
1/2 cup chopped curly parsley
1/4 cup chopped dill

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-STYLE WATERMELON SALAD

Greek-Style Watermelon Salad image

It's not an immediately obvious combination - watermelon, cucumber, olives and feta - but one bite will leave you convinced that this savory-sweet summer salad is something truly special. The astringent punch of the olives and feta provides a sophisticated counterpoint to the watery mellowness of the melon and cucumber. With a hunk of bread, it's a lovely light lunch; with practically any grilled meat or fish, it's an ideal summer supper.

Provided by Mark Bittman

Categories easy, quick, salads and dressings

Time 5m

Yield 4 servings

Number Of Ingredients 9

Ingredients

3 cups cubed watermelon
2 large ripe tomatoes
1 medium cucumber
1 small red onion
1/3 cup pitted kalamata olives
1/3 cup crumbled feta
Some chopped parsley and mint
Olive oil and red-wine vinegar
Salt and pepper

Steps:

In a large bowl combine 3 cups cubed watermelon; 2 large ripe tomatoes, chopped; 1 medium cucumber, peeled, seeded and chopped; 1 small red onion, sliced; 1/3 cup pitted kalamata olives; 1/3 cup crumbled feta; and some chopped parsley and mint. Drizzle with olive oil and red-wine vinegar, sprinkle with salt and pepper, toss and serve.

Nutrition Facts : @context http, Calories 147, UnsaturatedFat 5 grams, Carbohydrate 17 grams, Fat 8 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 698 milligrams, Sugar 11 grams

WATERMELON SALAD

Watermelon Salad image

Recipe from a restaurant called Iron Barley here in St. Louis. They say this recipe is for 2 dinner size entree portions. If you are going to serve it as a side dish it will serve 4, but they recommend you cut the watermelon in smaller pieces if doing smaller salads. Cooking time is actually marinating time. NOTE: I served just the marinated watermelon as a side dish (didn't put it atop greens nor did I use onions) and it was great with BBQ meat!!!

Provided by januarybride

Categories Melons

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 11

Ingredients

1/2 cup red wine vinegar
1/3 cup honey
2 tablespoons brown sugar
1 1/2 teaspoons black pepper
1 tablespoon orange juice
1 pinch salt
1 cup olive oil
4 -5 cups of ripe watermelon, cut in 2-inch-square chunks
1/4 large red onion, sliced vertically into 1/4-inch slivers
4 cups mixed baby greens (include some bitter greens in the mix)
pepper

Steps:

Mix first six ingredients in a deep-sided bowl. Drizzle and whisk the olive oil into the mixture to emulsify. Set aside.
Mix the watermelon and red onion together in a large bowl.
Pour the dressing over the melon, turning to coat all sides. Return it to the refrigerator and let the melon marinate for 20 minutes or less. NOTE: I cut my melon very small and it was best after about 5 minutes in the marinade!
Layer the field greens on a small dinner plate.
Place the chunks of watermelon (allowing some of the dressing to transfer to the lettuce) and the onion in the center of the greens.
Grind pepper to taste over the salad.

Nutrition Facts : Calories 1296.5, Fat 108.5, SaturatedFat 15, Sodium 94.8, Carbohydrate 86.8, Fiber 2.1, Sugar 80, Protein 2.5

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