Barley Salad Recipe | Healthy Salad Recipe | Easy & Tasty Barley | How to Cook Barley | Vegan Barley

feta cheese

🥗Healthier: tofu

💰Cheaper: ricotta

Tofu provides a lower-calorie option while maintaining protein content.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

lemon juice

🥗Healthier: lime juice

💰Cheaper: vinegar

Vinegar is a cost-effective acidity source.

barley

🥗Healthier: quinoa

💰Cheaper: rice

Rice is widely available and can be a budget-friendly alternative.

Wash 200 grams of pearl barley in a sieve under running water until the water runs clear.

Put the washed barley into an instant pot and add 2 cups of boiling water mixed with 1 vegetable stock cube.

Cook on high pressure for 22 minutes, then release the pressure carefully.

Fluff the barley once the pressure is released and let it cool.

Chop 1/2 red bell pepper, 1/2 medium cucumber, and 1/2 small red onion into small pieces.

Chop 1/4 cup packed parsley.

In a jar, combine 1 crushed garlic clove, juice of 1 lemon, 1 tablespoon red wine vinegar, 2 tablespoons light olive oil, salt, and black pepper to make the dressing.

In a bowl, add half of the cooked barley, all the chopped vegetables, and parsley, then mix.

Add the dressing and toss to combine.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens