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Tomato, Cucumber and Barley Salad

This fresh summer salad reminds us of a mediterranean tabbouleh salad. The savory herbs and garlic compliment the freshness of the tomatoes and cucumbers. We let the onions marinade in the dressing to mellow as well as deliver little morsels of flavor with each bite.   Make ahead of time and let it sit in the fridge overnight. We also love to make a double portion to eat for lunch during the week.

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Tomato, Cucumber and Barley Salad
This fresh summer salad reminds us of a mediterranean tabbouleh salad. The savory herbs and garlic compliment the freshness of the tomatoes and cucumbers. We let the onions marinade in the dressing to mellow as well as deliver little morsels of flavor with each bite.
Course Salad
Cuisine Salad
Prep Time 5 minutes
Cook Time 45 minutes
Passive Time 30 minutes
Servings
people
Ingredients
Course Salad
Cuisine Salad
Prep Time 5 minutes
Cook Time 45 minutes
Passive Time 30 minutes
Servings
people
Ingredients
Instructions
  1. Prepare barley. Bring 2 ½ cups water and a large pinch of salt to a boil. Add barley. Cook for 45 minutes over low heat until grains are tender.
  2. While barley cooking, in a small mixing bowl whisk: honey, Dijon, balsamic, vinegar, seasonings and olive oil together. After fully incorporated, mix in the chopped onion so they can marinate in the dressing and set the bowl aside.
  3. In a large salad bowl combine the vegetables (cucumbers, tomatoes, and artichokes) together.
  4. After barley is complete, combine all the ingredients (including feta) together in the large bowl. Season to taste.
Recipe Notes

This recipe can also be made with farro. to adapt just substitute the prepared farro for the pearled barley.

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