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Barley Salad with Vegetables Recipe

Mediterranean · Main course · 45 min total

A hearty and refreshing salad featuring chewy pearl barley tossed with crisp vegetables and a zesty lemon dressing, perfect for a light lunch or side dish.

Ingredients

• 1 cup pearl barley
• 2 cups water
• 1/2 teaspoon salt
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 red onion, finely chopped
• 1/2 cup chopped fresh parsley
• 1/4 cup chopped fresh mint
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons lemon juice
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions

1. Rinse the barley under cold water. In a saucepan, combine barley, water, and 1/2 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes until tender. Drain any excess water and let cool.
2. In a large bowl, combine the cooked barley, cherry tomatoes, cucumber, red onion, parsley, and mint.
3. In a small bowl, whisk together olive oil, lemon juice, garlic, salt, and pepper. Pour over the salad and toss well.
4. Adjust seasoning if needed. Serve at room temperature or chilled.

Tips

• For extra flavor, toast the barley in a dry pan for 2 minutes before cooking.
• This salad keeps well in the refrigerator for up to 3 days.

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