Craving a dish that screams spring and satisfies your hunger with a burst of fresh flavors? Look no further than this incredible Spring Vegetable Barley Salad that will transform your meal from ordinary to extraordinary! Packed with vibrant vegetables, hearty barley, and a zesty lemon dressing, this recipe is about to become your new go-to dish for healthy, delicious eating. Whether you're a health enthusiast, a veggie lover, or just someone looking for a quick and nutritious meal, this salad promises to tantalize your taste buds and leave you feeling energized and satisfied.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup pearl barley
- 2 cups vegetable broth
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 cup bell pepper, diced
- 1/2 cup red onion, diced
- 1/4 cup fresh parsley, chopped
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
Instructions
- Rinse the pearl barley thoroughly under cold running water to remove any excess starch.
- In a medium saucepan, combine the pearl barley with vegetable broth. Bring the mixture to a boil over high heat.
- Reduce the heat to low, cover the saucepan with a tight-fitting lid, and simmer for 25-30 minutes until the barley is tender and has absorbed most of the liquid.
- Remove the barley from heat and let it sit, covered, for 5 minutes. Then fluff with a fork and transfer to a large mixing bowl to cool to room temperature.
- While the barley is cooling, prepare the vegetables: halve the cherry tomatoes, dice the cucumber, bell pepper, and red onion into uniform small pieces.
- Chop the fresh parsley finely, ensuring even distribution of herbs.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper to create the dressing.
- Add the prepared vegetables and chopped parsley to the cooled barley.
- Pour the dressing over the salad and gently toss to combine all ingredients thoroughly.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Chill the salad for 15-20 minutes before serving to allow flavors to meld together.
- Serve cold or at room temperature as a refreshing spring side dish or light lunch.
Tips
- Barley Perfection: Rinse your pearl barley thoroughly to remove excess starch and ensure a fluffy, tender texture.
- Vegetable Prep Matters: Cut your vegetables into uniform, small pieces to ensure even flavor distribution and a beautiful presentation.
- Dressing Technique: Whisk your olive oil and lemon juice dressing thoroughly to create a smooth, well-integrated flavor profile.
- Flavor Enhancement: Let the salad chill for 15-20 minutes before serving to allow the herbs and dressing to fully infuse the ingredients.
- Customization Options: Feel free to add protein like grilled chicken or feta cheese to make this salad a complete meal.
- Fresh Herb Tip: Chop parsley just before adding to maintain its bright green color and fresh flavor.
- Storage Hack: This salad keeps well in the refrigerator for 2-3 days, making it perfect for meal prep and quick lunches.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 45g
Protein: 7g
Fat: 8g
Saturated Fat: 1g
Cholesterol: 0mg
