Why You’ll Love this Barley Salad Recipe
If you’re looking for a revitalizing and nutritious dish, you’ll love this barley salad recipe. It’s packed with flavor and texture, making it a delightful addition to any meal.
The nutty barley serves as a hearty base, while the fresh veggies add a crunch that’s hard to resist. I appreciate how the toasted hazelnuts bring a wonderful richness, and the dressing ties everything together beautifully.
Plus, it’s incredibly easy to prepare, making it perfect for busy weeknights or casual gatherings. Trust me, once you try this salad, you’ll find yourself coming back for seconds—maybe even thirds!
Ingredients of Barley Salad
When it comes to whipping up a delicious Barley Salad, gathering your ingredients is the first step, and trust me, it’s a fun one. You’ll be surprised at how simple yet wholesome this salad can be.
The ingredients come together to create a dish that’s not only nutritious but bursting with flavors that make your taste buds dance. Let’s explore what you’ll need to bring this delightful salad to life.
Ingredients for Barley Salad:
- 1 cup barley
- 3 cups water
- 1 teaspoon salt
- 1 cup raw carrots, diced into 1/4 inch pieces
- 1/2 cup scallions, white and green parts diced
- 1 cup hazelnuts, toasted and coarsely chopped
- 2 tablespoons balsamic vinegar
- 1 tablespoon lemon juice
- 1/4 cup olive oil
- 1 teaspoon dry basil
- Salt and pepper to taste
Now, as you gather these ingredients, keep in mind that the freshness of your veggies can really elevate the flavor of the salad.
If you can, grab some organic carrots or locally grown scallions. And don’t skimp on the hazelnuts; toasting them brings out a delightful nuttiness that really complements the barley and veggies.
You might even find yourself nibbling on a few while you cook—no judgment here. Just remember, the dressing is key to tying everything together.
How to Make Barley Salad
To start making your Barley Salad, you’ll want to begin with 1 cup of barley. Rinse it under cold water to remove any dust or debris, because who wants that in their salad, right?
Then, grab a pot and bring 3 cups of water to a boil. Once it’s bubbling like a hot spring, toss in your rinsed barley along with 1 teaspoon of salt. Reduce the heat and let it simmer gently for about 45 minutes. You’ll know the barley is ready when it’s tender but still has a little bite to it—think of it like al dente pasta.
Once it’s cooked, drain any excess water and let it cool to room temperature. This is a great time to take a quick break or dance in the kitchen; we all need a little fun while cooking.
While the barley cools, it’s time to prep your veggies. Chop up 1 cup of raw carrots into lovely little 1/4 inch dice. You want them to be small enough to blend well with the barley but not so small that they disappear.
Then, slice up 1/2 cup of scallions, including both the white and green parts, because who can resist that fresh onion flavor?
Now, let’s whip up the dressing. In a bowl, combine 2 tablespoons of balsamic vinegar, 1 tablespoon of lemon juice, and 1/4 cup of olive oil. Sprinkle in 1 teaspoon of dry basil, and add salt and pepper to taste. Whisk it all together—just imagine you’re a fancy chef in a cooking show.
Once that barley has cooled down, it’s time for the grand assembly. In a large bowl, combine your cooled barley with the diced carrots and scallions, and then pour that vibrant dressing over everything.
Toss it gently, so every grain of barley and every veggie is coated in that lovely mixture. This is the part where you might want to taste-test; just to make sure it’s seasoned just right, of course.
Finally, before serving, add in 1 cup of toasted and coarsely chopped hazelnuts for that delightful crunch. And there you have it—a Barley Salad that’s not just a side dish but a star on your table. Enjoy!
Barley Salad Substitutions & Variations
While I love the classic Barley Salad recipe, experimenting with substitutions and variations can take it to a whole new level.
For instance, I sometimes swap barley for quinoa or farro for a different texture. If you’re not a fan of hazelnuts, try walnuts or sunflower seeds instead.
Adding roasted vegetables like bell peppers or zucchini can elevate the flavor, too. You can even mix in fresh herbs like parsley or cilantro for a burst of freshness.
If you want a bit of spice, diced jalapeños add a nice kick. Feel free to get creative and make it your own!
What to Serve with Barley Salad
Pairing dishes with barley salad can enhance your meal experience, especially since its nutty flavor and chewy texture complement a variety of foods.
I love serving it alongside grilled chicken or fish for a protein boost. Roasted vegetables also make a fantastic match, adding warmth and richness.
For a lighter touch, fresh greens drizzled with lemon vinaigrette create a revitalizing contrast. If you’re in the mood for something heartier, try it with a warm soup, like tomato basil.
Each of these options elevates the barley salad, making for a well-rounded and satisfying meal that I always enjoy sharing with friends.
Additional Tips & Notes
Serving barley salad alongside your favorite dishes can elevate your meal, but there are a few tips to keep in mind to make it even better.
First, consider adding fresh herbs like parsley or cilantro for an extra burst of flavor. If you want some crunch, try adding diced bell peppers or cucumbers. For a protein boost, chickpeas or feta cheese work wonders.
Remember to let the salad sit for at least 30 minutes to allow the flavors to meld. Finally, adjust the seasoning to your taste—don’t hesitate to add more salt, pepper, or lemon juice if needed.
Enjoy!