Summary
| Prep Time | 25 mins |
| Cook Time | 20 mins |
| Total Time | 45 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 2 spring onion (s)
- 0.5 ½ bell pepper (s), yellow
- 0.5 ½ bell pepper (s), red
- 150 g cucumber (s)
- Vegetable broth
- 200 g barley, precooked (finished product)
For the dressing:
- 3 tablespoon white wine vinegar
- 3 tablespoon olive oil
- 1 teaspoon mustard
- 1 tablespoon sugar
- 1 teaspoon lemon juice
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cook the barley covered with the vegetable stock for about 20 minutes. Then let it cool down well.
- In the meantime, cut the cucumber, bell pepper and spring onions into small pieces and then mix with the barley.
- For the dressing, mix white wine vinegar, olive oil, mustard, sugar, lemon juice, pepper and salt. Pour the dressing over the vegetables and barley and mix.
- The salad can be kept cool for several days.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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