Barley Bowl

By • September 26, 2010 • 14 Comments

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Author Notes: This is my own grain salad recipe that combines vegetables, cheese, and hearty barley for a healthy lunch. - katiebakeskatiebakes

Food52 Review: Since first noticing the recipe, I've made three versions of it, using what I had on hand at the time. I've served it to three different sets of people and shared a spoonful of it with a couple of co-workers, and I had to e-mail the link to this recipe to all of them. We all love the chewy, crunchy and soft textures and the salty, sour heat. And because it's more nutritious, refreshing and exciting than pasta salad, this is what we'll be bringing to picnics and backyard potlucks this summer. Once, I was out of cucumber, so I substituted sliced celery; I've added chopped Roma tomatoes instead of cherry (I prefer the natural sweetness that cherry tomatoes add, however); and I never have champagne vinegar, so I use white wine vinegar in its place. - betteirenebetteirene

Serves 4-6

  • 1 cup hulled barley
  • 3 1/2 cups water
  • 1 jalapeno, seeded and minced
  • 1/2 cup finely diced seeded cucumber
  • 1/3 cup lightly packed finely chopped fresh basil
  • 1/2 cup halved cherry tomatoes
  • 1/3 cup diced fresh mozzarella
  • 2 tablespoons finely chopped kalamata olives
  • 3 tablespoons olive oil
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons champagne vinegar
  • 1 teaspoon high-quality balsamic vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  1. In a large saucepan, bring 3 1/2 cups water to a boil. Add barley, cover and simmer 40 minutes. Remove lid and continue simmering 15 minutes longer, or until barley is soft but still chewy. Drain, rinse, and pat dry.
  2. In a large bowl, combine barley, jalapeno, and next 5 ingredients.
  3. Whisk together olive oil and remaining ingredients and add to barley mixture, stirring well to combine.
  4. Serve immediately or chilled.
Jump to Comments (14)

Comments (14) Questions (0)

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3 days ago susan g

When I first made this it had recently been posted. I made plenty of the base, so I added other ingredients in as I went along, each time making it a little different, and each time more tasty! I give credit to the marinade ripening. My favorite tweak was to add some cumin along with the vegetables. I am having guests in 5 days, and making the base today for that maturity factor.

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almost 3 years ago Jenb42

This is absolutely fantastic. I like the idea of grain salads, but they always seem to turn out heavy, or boring, or greasy. This recipe is none of the above! Perfect for work lunches. I made it with extra cucumber, added some roasted red peppers, and used some goat feta instead of chevre. Also subbed rice vinegar for champagne vinegar. I will be making variations of this for a long time to come- thank you!

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almost 3 years ago Jenb42

Oops, I meant instead of mozzarella.

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almost 3 years ago katiebakes

I'm so glad you enjoyed it! =) Your changes sounds most delicious!

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about 3 years ago drkate

This is delicious, even without the cheese! Thank you!

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about 3 years ago katiebakes

I'm so glad you enjoyed it =)

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about 4 years ago Jennifer Ann

Looks wonderful. I like that it could be good cold or at room temperature (a perfect packable lunch)

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about 4 years ago katiebakes

Thank you! I think it was equally as good cold as at room temperature, so it does make for a perfect brown-bag lunch. Especially if you love healthy grain salads!

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about 4 years ago TheWimpyVegetarian

This looks great!

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about 4 years ago katiebakes

Thanks!

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about 4 years ago JoanG

I have all the ingredients to try this except the mozzarella. Will substitue goat feta. looks great!

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about 4 years ago katiebakes

Goat feta would be delicious! Hope you enjoy!

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about 4 years ago luvcookbooks

Meg is a trusted home cook.

beautiful photo, great looking recipe

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about 4 years ago katiebakes

Thanks!