Chilled Mediterranean Barley Salad with Feta
A refreshing grain salad combining nutty pearl barley with brightly acidic balsamic vinegar, tender sun-dried tomatoes, crisp bell peppers, and tangy feta cheese. The vinaigrette balances rich olive oil with Dijon mustard and aged vinegar, while fresh green onions and oregano provide herbal notes. Serve chilled as a vegetarian main course, light lunch, or side dish at summer gatherings. This version's simplicity lets quality ingredients shine without fussy techniques or long cooking times.
Ingredients
- 2 tablespoon olive oil
- ¼ cup balsamic vinegar
- 1 teaspoon Dijon mustard
- 2 ¼ cup vegetable broth
- 1 cup pearl barley
- ½ cup sun-dried tomato, cut up smallfresh tomato1:1produce
add after cooling to avoid mushiness
- 3 green onion, chopped
- ½ red bell pepper, chopped
- ½ yellow bell pepper, chopped
- 1 teaspoon dried oregano
- ¼ cup feta cheese, crumbled
Instructions
- 1
Bring broth to boil in a saucepan.
- 2
Add barley and sun-dried tomatoes, reduce heat and simmer until liquid is absorbed and barley is tender, about 30-40 minutes.
- 3
Transfer barley mixture to a bowl and cool to room temperature.
- 4
Whisk together olive oil, balsamic vinegar, and Dijon mustard.
- 5
Stir green onions, red bell pepper, yellow bell pepper, oregano, and feta cheese into the cooled barley.
- 6
Pour vinaigrette over salad and stir to combine.
- 7
Season with salt and pepper to taste.
Tips
Prepare salad up to one day ahead; flavors deepen as vinaigrette mingles with warm barley. Store covered in refrigerator.
Toast pine nuts in a dry pan over medium heat for 2-3 minutes before adding to boost nutty flavor and textural contrast.
Use freshly opened sun-dried tomatoes or rehydrate dried ones briefly in warm water for plumper, more tender results.
Good to Know
Cover and refrigerate up to 3 days. Vinaigrette may separate; stir before serving.
Prepare through step 5 up to 1 day ahead. Add vinaigrette just before serving to prevent barley from absorbing liquid and becoming mushy.
Serve chilled or at room temperature as a light lunch, vegetarian main course with extra protein, or refreshing side at summer picnics and gatherings.
Common Mistakes
Use fresh tomatoes instead of sun-dried to avoid dense, concentrated bitterness that can overpower delicate barley.
Stir salad gently after adding vinaigrette to avoid breaking down soft barley kernels.
Substitutions
Dairy-Free Swaps
General Alternatives
add after cooling to avoid mushiness
FAQ
Can I make this salad ahead?
Yes, prepare the barley mixture and chop vegetables up to 1 day ahead. Store separately. Make vinaigrette and combine everything within 2 hours of serving to prevent barley from absorbing excess liquid.
What if I want to add protein?
Serve on a bed of torn romaine with grilled or rotisserie chicken for a heartier main course. Chickpeas, white beans, or grilled shrimp also pair well without altering the salad base.
Can I freeze this salad?
Not recommended. The barley becomes mushy and the vinaigrette separates upon thawing. Refrigerate in airtight container up to 3 days instead.