This tomato barley salad is so unique and light! It’s full of color and can be filled with your choice of vegetables. Flavorful basil and a light olive oil make this so easy to prepare. It’s a total crowd-pleaser any time of year!
Why This Recipe Works
I lied again. Another post sans sugar. I promise I will cease my lying once the new year begins. I have a few more hours.
I have been on the frugal side lately, so I scoured our pantry for a salad ingredient in anticipation of a family gathering. I had purchased pearl barley on sale a few months ago, and spotted it on the top shelf. Perfect!
So here you go, friends, a totally made-up, yet delicious and healthy salad for your next gathering. Your family and friends will love it. Mine did.
Recipe Ingredients
Pearl barley – A whole grain that offers a great nutty, chewy bite and a nice change up to rice.
Cherry or grape tomatoes – The juicy sweetness will flavor up the well with the other ingredients.
Red onion – Adds a good zing without overpowering the salad.
Fresh herbs – Flat-leaf parsley and basil
How To Make Tomato Barley Salad
Step 1
In a large saucepan, combine:
1 1/2 cups uncooked pearl barley
3 cups water
Place pan over medium heat and cook until simmering. Simmer, covered, for 45 minutes, or until liquid is dissolved and barley is tender. Remove from heat and let cool.
Step 2
In a medium bowl, combine:
Cooked barley
1 pint cherry tomatoes, quartered
1/4 red onion, finely chopped
2 tablespoons flat-leaf parsley, chopped
2 tablespoons basil, chopped
1/4 cup extra-virgin olive oil
Salt and pepper, to taste
Mix well.
Refrigerate until ready to serve. You will love this, I promise, even sans sugar.
Enjoy! Happy 2013, friends!
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Tomato Barley Salad Recipe
Ingredients
- 1 1/2 cups pearl barley
- 3 cups water
- 1 pint cherry or grape tomatoes quartered
- 1/4 red onion finely chopped
- 2 tablespoon flat-leaf parsley chopped
- 2 tablespoon basil chopped
- 1/4 cup extra-virgin olive oil
- salt and pepper to taste
Instructions
- In a large saucepan, combine the pearl barley and water. Place on burner over medium heat until simmering. Simmer, covered, for 45 minutes, or until liquid is dissolved and barley is tender. Remove from heat and let cool.
Nutrition
Made it this evening, and it's delish!!!! Love it!!
Hi there!
I am a midwife and am trying to get a nice collection of recipes on our website that are healthy and simple and appealing to families with small kids…like this recipe!
I'd like to encourage you to submit it (and as many others as you like) to our recipe contest. If we post your recipe(s) on our site (which will if you submit them…your recipes are awesome), we will post not only your name as you enter it but also a link to your blog.
Each recipe you enter earns you the chance to win a $50 gift certificate to a local restaurant of your choice. (Local = where you live, and locally owned, not some big chain) For full details on the contest, click here:
http://www.sacredpassagesmidwifery.com/portland-midwives-announce-recipe-contest/
PS – Any readers of this blog are also encouraged to enter the contest!
This looks so fresh and perfect for New Years Day !:-)