Description
Refreshing Barley Salad with Summer Vegetables to Brighten Your Day
Ingredients
Scale
- 1 cup Cooked Pearl Barley (Substitute quinoa for a gluten-free option.)
- 1 medium Courgette/Zucchini (Slice thinly for even cooking; grilling enhances flavor.)
- 1 cup Cherry Tomatoes (Use ripe tomatoes as a substitute if needed.)
- 1 can Chickpeas (Optional, canned for convenience.)
- 2 tbsp Olive Oil (Use extra virgin for robust flavor.)
- 2 cloves Garlic (Mellowed when cooked.)
- 1 tbsp Aged Balsamic Vinegar (Adjust according to taste.)
- to taste Salt & Pepper (Customize based on preference.)
- a pinch Sugar (Enhances tomatoes’ sweetness (optional).)
- 1 tbsp Fresh Basil (Or Mint, or swap with parsley.)
Instructions
- Rinse the pearl barley under cold water to remove any impurities.
- In a pot, combine the rinsed barley with plenty of water. Bring it to a gentle simmer and cook for about 20 minutes or until the barley is chewy but tender.
- While the barley is cooking, wash and slice the zucchini into thin rounds. Finely dice the garlic.
- In a large stainless steel pan, heat a splash of olive oil over medium-low heat. Add garlic first, sauté until fragrant, then toss in cherry tomatoes and a pinch of sugar. Cook for 5-7 minutes until tomatoes are soft.
- Once the barley has cooked, drain it and add to the pan with the sautéed vegetables. Season with salt, pepper, and aged balsamic vinegar. Mix well.
- Top with freshly chopped basil or mint, and optional chickpeas. Enjoy warm or at room temperature!
Notes
- This salad is perfect for meal prep.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3 g
- Sodium: 200 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 6 g
- Protein: 8 g
- Cholesterol: 0 mg
Keywords: Barley Salad, Summer Salad, Vegan Salad, Healthy Salad