Summer Barley Salad
A quick and delicious barley salad recipe with zucchini, tomatoes and feta cheese to celebrate the end of summer.
Servings: 2 servings
Ingredients
- 1/2 cup barley
- 1 cup cherry tomatoes halved
- 1 zucchini chopped
- 1/3 cup crumbled feta cheese
- juice of half a lemon
- 3-4 tablespoons extra virgin olive oil
- salt & pepper
Instructions
- Cook barley on stove top. I cook it like rice with a 2:1 water to grain ratio.
- While barley is cooking, chop zucchini & saute in pan with olive oil for about 3-4 minutes just to take the "rawness" out.
- Slice tomatoes in half.
- Prepare dressing in a small bowl by whisking together lemon juice, olive oil and salt & pepper. Combine zucchini, tomatoes and feta cheese in medium bowl.
- Once barley is fully cooked, drain and let cool for a few minutes.
- Once slightly cooled, add it to the bowl with the vegetables and feta.
- Season liberally with salt & pepper to taste.
- Pour dressing over the top and toss to combine.
- Serve warm or cold.
Nutrition
Serving: 1SERVING | Calories: 451kcal | Carbohydrates: 35g | Protein: 7g | Fat: 33g | Saturated Fat: 8g | Polyunsaturated Fat: 24g | Cholesterol: 22mg | Sodium: 456mg | Fiber: 4g | Sugar: 20g