Serve this colorful summer salad with buttery lemon green beans.
1 1/2 cups uncooked pearl barley
1 cup fresh corn kernels (about 2 ears)
1 cup diced seeded plum tomato (about 2 small)
1/2 cup chopped green onions
1/4 cup chopped fresh flat-leaf parsley
20 kalamata olives, pitted and coarsely chopped
3 tablespoons fresh lemon juice
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 garlic clove, minced
3/4 cup (3 ounces) crumbled feta cheese
How to Make It
Cook barley according to package directions, omitting salt. Drain and rinse with cold water; drain. Cool completely. Combine barley, corn, and next 4 ingredients (through kalamata olives) in a bowl. Combine juice and next 4 ingredients (through garlic), stirring well with a whisk; drizzle over barley mixture. Toss to coat. Sprinkle with cheese.
I followed the recipe exactly as written, and the salad was good. This is a good base recipe that could be modified in many ways--with different grains such as quinoa instead of barley, with red bell peppers and cucumbers instead of corn and tomato, etc.
My 1 1/2 cup uncooked barley yielded 8 cups of barley so it was wayyyy heavy on the grain for the other ingredients. The dressing was almost untasted. I used Quaker Pearlized Medium barley which was all my supermarket carried. Don't think I will repeat this one.
I am curious about the ratio of barley to the other ingredients, and the number of servings yielded. One and a half cups of uncooked barley yields 6 cups cooked, yet this recipe says it only yields 4 1-cup servings. In addition, the proportion of barley to the other ingredients seems off. It's a good thing I like barley. I lightly steamed the corn before cutting it off the cob and I also spread the barley out on a jelly roll pan before putting it in the fridge so it would cool down faster.
This barley salad is amazing! It is light and refreshing. I had the same issue as the other reviews--barley takes a while to make, so you may want to consider cooking it the night before and letting it chill in the fridge overnight. I wanted to make the recipe a little lighter, so I reduced the barley to one cup and added a cup of chopped cucumbers. I also only used 1 tablespoon of olive oil and 1/3 cup of feta. It did not sacrifice taste at all. Delicious!
This recipe states that it makes four 1-cup servings. I made this recipe, following ingredient amounts precisely, and ended up with about 9 cups of salad. This recipe makes a ridiculous amount of food, and is less a barley salad, and more just barley with a little bit of veggie thrown in. The sheer amount of cooked barley that 1 1/2 cups dry makes is probably what was not factored into the serving size claim.