Barley Salad

Total Time Prep: 30 min. + chilling
Yield 10 servings
Test Kitchen Approved
This hearty barley salad takes less than 30 minutes to pull together, and it's filled with vibrant ingredients and Mediterranean flavors.

Ingredients

  • 1 cup medium pearl barley
  • 1/2 cup olive oil
  • 1/4 cup lemon juice
  • 2 garlic cloves, minced
  • 1 teaspoon salt
  • 3/4 teaspoon pepper
  • 1/2 teaspoon dried oregano
  • 1 can (15 ounces) no-salt-added garbanzo beans, rinsed and drained
  • 1-1/2 cups chopped cucumber
  • 1 cup cherry tomatoes, halved
  • 1/2 cup chopped red onion
  • 1/2 cup chopped pitted Greek olives
  • 1/2 cup crumbled feta cheese
  • 1/4 cup roasted sweet red pepper strips
  • 1/4 cup minced fresh parsley
  • 1/4 cup chopped fresh mint

Directions

  1. Cook barley according to package directions; remove from heat. Transfer to a bowl; cool completely.
  2. In a large bowl, whisk together olive oil, lemon juice, garlic, salt, pepper and oregano. Stir in cooled barley, chickpeas, cucumber, tomatoes, onion, olives, feta, roasted red peppers, parsley and mint. Cover; refrigerate at least 30 minutes.

Nutrition Facts

3/4 cup: 255 calories, 14g fat (2g saturated fat), 3mg cholesterol, 434mg sodium, 26g carbohydrate (2g sugars, 6g fiber), 6g protein.

Mild and nutty barley is a delicious base for this vibrant salad. It combines refreshing vegetables—tomato, cucumber and red pepper—with creamy feta and briny olives, aromatic garlic, red onions, parsley and mint. —Taste of Home Test Kitchen
Recipe Creator

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