Description
Feta & cranberry barley salad with lemon vinaigrette brings Mediterranean sunshine to your plate, combining hearty grains with tangy cheese and sweet-tart berries. Crisp ingredients and zesty dressing make this salad a refreshing companion for summer meals.
Ingredients
Scale
Main Ingredients:
- 1 cup pearl barley
- 2 cups water or vegetable broth
- 1/2 cup dried cranberries
- 1/2 cup crumbled feta cheese
- 2 cups baby spinach, chopped
Nuts:
- 1/4 cup toasted walnuts or almonds, chopped
Herbs:
- 2 tablespoons fresh parsley, chopped
Instructions
- Prepare the barley by thoroughly rinsing it under cold running water to remove any excess starch, then transfer to a saucepan with liquid and simmer until tender and fluffy, approximately 25-30 minutes.
- While the barley cooks, craft the vibrant lemon vinaigrette by vigorously whisking together tangy lemon juice, fruity olive oil, zesty Dijon mustard, golden honey, minced garlic, and a pinch of seasoning until the mixture emulsifies into a smooth, glossy dressing.
- Allow the cooked barley to cool completely, spreading it on a wide surface to expedite the cooling process and prevent clumping.
- In a spacious mixing bowl, artfully combine the cooled barley with sweet dried cranberries, crumbled feta cheese, toasted crunchy walnuts, delicate chopped spinach, and fresh chopped parsley.
- Gently cascade the prepared lemon vinaigrette over the salad, using a light folding motion to ensure each ingredient is elegantly coated without crushing the delicate components.
- For optimal flavor development, let the salad rest in the refrigerator for approximately 30 minutes, allowing the ingredients to harmonize and intensify their collective taste profile.
- Serve chilled or at room temperature, garnishing with additional herbs or nuts if desired for an extra layer of texture and visual appeal.
Notes
- Rinse barley thoroughly to remove excess starch, ensuring a fluffy and separated texture when cooked.
- Toast walnuts beforehand to enhance their nutty flavor and provide a delightful crunch to the salad.
- Customize the salad by swapping spinach with arugula for a peppery kick or adding roasted vegetables for extra depth.
- Make the vinaigrette ahead of time and store in the refrigerator to let the flavors develop and intensify.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 4
- Calories: 220
- Sugar: 8g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 10mg