Summer Barley Salad
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 45 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 onion (s)
- 125 g pearl barley
- 375 ml vegetable stock
- 0.5 ½ cucumber (s)
- 2 tomato (s)
- 1 bell pepper (s), yellow
- 0.5 ½ pack feta cheese
- 4 tablespoon balsamic vinegar
- 1 tablespoon mustard
- 1 tablespoon honey
- salt and pepper
- Herbs
- 4 tablespoon oil
Print Recipe
Pin Recipe Instructions
- Cut the onion into small pieces and sauté in a little oil. Add the pearl barley and the vegetable stock and let everything simmer over low heat with the lid slightly open for about 30 minutes. The liquid is completely absorbed. Rinse with cold water in a colander and set aside.
- In the meantime, cut the cucumber, tomatoes and peppers into bite-sized pieces. Crumble the feta.
- The dressing can be used in many ways. It`s simple and looks great. To do this, vinegar, honey and mustard are mixed together. If you like, you can add salt, pepper or herbs, I didn`t need that because I had previously seasoned my vegetable broth quite strongly. Now the oil is whisked very slowly into the honey-mustard mixture with a whisk. The result is a creamy dressing that is reminiscent of mayonnaise in consistency.
- Finally all the salad ingredients and the pearl barley are mixed together. Serve the dressing separately.
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