Photo: Oxmoor House
Yield
5 servings (serving size: about 1 cup)

The flavor and texture of barley are similar to that of pasta, so we combined it with the typical pasta salad ingredients.

How to Make It

Step 1

Bring 2 cups water to a boil in a large saucepan. Add barley; cover, reduce heat, and simmer 45 minutes. Drain and rinse with cold water; drain.

Step 2

Combine the juice, oil, and salt in large bowl; stir well with a whisk. Add barley, tomato, and remaining ingredients; toss gently to coat.

Ratings & Reviews

rstarrlemaitre's Review

bravekatie
August 11, 2013
A great salad - fresh fresh fresh veggies against a nice chewy, nutty background of the barley. I used jarred pepperoncini peppers which added just the right touch of saltiness/brine. I'd exchange feta for the mozzarella next time. If you like oregano, this salad is for you.

bravekatie's Review

liesal
November 22, 2009
I liked this pretty well. I am not a big oregano fan so I think I'd have liked it even better had I left that out. I would also love to try it with some orange heirloom tomatoes because I'm not a huge tomato fan either. I considered leaving out the mozzarella but it was really important to the flavor so I'm glad I didn't. A quick, easy, no-prep lunch when you make it ahead for the week, and I love recipes like that.

Burbgirl's Review

rstarrlemaitre
May 25, 2009
Great spring/summer salad! I used lime instead of lemon, jalapeno instead of pepperocini, reduced fat feta instead of mozzarella and fresh basil. This is a great, healthier alternative to traditional pasta salad. I look forward to eating this for lunch all week!

liesal's Review

Burbgirl
February 10, 2009
I thought it was rather bland. I would not make it again.