Author Notes
This is my own grain salad recipe that combines vegetables, cheese, and hearty barley for a healthy lunch. - katiebakes —katiebakes
Test Kitchen Notes
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. - betteirene —betteirene
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Ingredients
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1 cup
hulled barley
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3 1/2 cups
water
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1
jalapeno, seeded and minced
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1/2 cup
finely diced seeded cucumber
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1/3 cup
lightly packed finely chopped fresh basil
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1/2 cup
halved cherry tomatoes
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1/3 cup
diced fresh mozzarella
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2 tablespoons
finely chopped kalamata olives
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3 tablespoons
olive oil
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1 tablespoon
fresh lemon juice
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2 tablespoons
champagne vinegar
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1 teaspoon
high-quality balsamic vinegar
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1/2 teaspoon
salt
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1/2 teaspoon
freshly ground black pepper
Directions
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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.
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In a large bowl, combine barley, jalapeno, and next 5 ingredients.
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Whisk together olive oil and remaining ingredients and add to barley mixture, stirring well to combine.
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Serve immediately or chilled.
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