A light and healthy summer dish, this Barley Salad is packed with flavor! Feta cheese, shallots, and sliced almonds complement the fruits and vegetables in this barley salad recipe.
For the salad:
- 1 cup uncooked pearl barley
- 1 pound asparagus washed, dried and trimmed
- extra virgin olive oil
- salt and pepper
- ½ cup chopped shallot
- 2 medium nectarines chopped into ½-inch pieces
- ½ cup feta cheese crumbles
- ½ cup sliced almonds
- ¼ cup chopped fresh basil
For the dressing:
- 3 tablespoons lemon juice
- 2 tablespoons extra virgin olive oil
- 2 teaspoons honey
- ¼ teaspoon kosher salt
- 1/8 teaspoon pepper
Cook barley according to package directions. Place cooked barley in a large bowl; set aside.
Meanwhile, brush the asparagus with a small amount of olive oil. Grill the asparagus over medium heat on a lightly oiled grill or grill pan until crisp-tender, about 3-5 minutes. Season with salt and pepper. Transfer to a plate to cool slightly before cutting into 1-inch pieces.
Add the shallot and asparagus to the bowl with the barley.
Whisk together dressing ingredients; pour over barley mixture and toss gently to coat the salad. Gently stir in nectarine, feta cheese, almonds, and basil. Serve chilled or at room temperature.
Serving: 1/6 recipe | Calories: 306kcal | Carbohydrates: 40g | Protein: 10g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 241mg | Potassium: 441mg | Fiber: 9g | Sugar: 9g | Vitamin A: 834IU | Vitamin C: 10mg | Calcium: 126mg | Iron: 3mg
Nutrition information is only an estimate.
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