Barley is loaded with fiber, and its pleasantly chewy texture makes it a great option for summer salads
Barley is a grain that really could stand a little more attention. Everyone has gone cuckoo for quinoa, but barley deserves more love than just the occasional soup. Anyway, it’s summer. No one has a hankering for big bowl of beef barley right now, am I right?
Barley is loaded with fiber, and its pleasantly chewy texture makes it a great option for summer salads. Occasionally I cook a big batch on the weekend to use in grain bowls for lunch all week long, or you may consider switching it in for pasta or rice in your favorite side dish.
This Greek-inspired salad is brimming with loads of fresh dill and zucchini, available now at your local farmers market. Choose zucchini that are on the smaller side. The giant specimens are alluring, but unfortunately yield a pretty mushy final product.
If you’ll be toting this Greek Barley Salad along to a summer barbecue, be sure to tote the dressing along with you, too. Barley is super-absorbent, and it will sop up the lemon juice and fruity olive oil in no time. Similarly, add salt and pepper at the last minute, as well.
Greek Barley Salad
5 cups cooked barley
1-2 tablespoons light olive oil, as needed
2 pounds zucchini
6 cloves garlic
2 cups drained and pitted Kalamata olives
2 cups crumbled feta cheese
1/2 cup chopped dill
1 cup toasted pine nuts or walnuts
2-3 lemons
1/4 cup fruity olive oil
salt & pepper, to taste
- Trim the zucchini, and slice lengthwise. Cut the zucchini into half-moons, about three-quarters of an inch thick. Slice the garlic paper-thin.
- Place a large skillet over medium-high heat. Add the light olive oil to the pan, followed by about half of the zucchini, taking care to to crowd the pan. The goal is for the zucchini to have a brief moment in the pan, so it can get browned, but not mushy.
- When the zucchini is cooked, remove it from the pan. Let the zucchini cool for a bit before mixing it into the salad.
- Add the garlic to the pan and cook for just a few seconds, until very lightly browned.
- Place the cooked barley, zucchini, garlic, olives, feta cheese, and pine nuts in a large bowl. Mix well.
- Just before serving, add the fresh dill, lemon juice, and fruity olive oil. Season well with salt and pepper.
This recipe will yield ten servings.