Bright and zesty flavors of lemon zest, feta, kalamata olives, cucumber and mint give this barley salad lightness. The barley has a tender but chewy texture and mild, nutty flavor.

See Also

Pearl Barley with Mushrooms and Peas

Pearl Barley Salad with Mushrooms and Feta

Braised Scallions with Barley and Feta

Preparation

Cover the barley in plenty of water, about 4 cups. Bring to a boil. Lower the heat to a simmer and cook until the barley is tender but still chewy, about 30 minutes. Drain and cool.

While the barley cools, combine the shallot, garlic, salt and lemon juice in a small bowl. Whisk in the olive oil.

In a large bowl, combine the barley with the cucumbers, mint, olives, feta cheese and lemon zest. Drizzle in the dressing, tossing gently to coat.

Recipe by Jennifer Meier, 2005

 

Types of Barley

It's true that barley is a grain often used for animal fodder, or malted and used to make whiskey and beer. But it's also a nutty, mild-flavored grain that's a tasty addition to soups and salads.

Hulled barley has been minimally processed to remove only the tough inedible outer hull. Hulled barley is considered a whole grain. It has a chewier texture and can take up to an hour to cook in boiling water.

Pearl barley, which is most commonly found in grocery stores,  is not a whole grain because has been polished, or "pearled" to remove the hull as well as some or all of the outer bran layer. Pearl barley typically takes anywhere from 25 to 40 minutes to cook in boiling water.

Quick-cooking barley is also pearl barley, but it has been partially cooked then dried. Boiled in water, it cooks in 10 to 15 minutes.