Italian Barley Salad Recipes

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ITALIAN BARLEY SALAD



Italian Barley Salad image

A barley salad that can be served cool or warm, however you prefer. Prep time includes time to cook the barley.

Provided by periwinklejenn

Categories     Grains

Time 1h

Yield 6 serving(s)

Number Of Ingredients 11

1 cup barley
12 ounces prosciutto, cut into 1-inch slices
1 cup cherry tomatoes, quartered
3/4 cup roasted red pepper, diced
1/2 cup green onion, chopped
1/3 cup fresh basil, chopped
1/2 cup parmigiano-reggiano cheese, thinly shaved
2 tablespoons olive oil
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper

Steps:

  • Cook barley or brown rice according to package directions. Transfer to a large bowl and let cool.
  • In a large bowl, combine prosciutto strips, tomatoes, peppers, green onions, basil, parmigiano, olive oil. lemon juice, salt and pepper. Add the cooled barley and toss to blend.

Nutrition Facts : Calories 188.2, Fat 7.2, SaturatedFat 1.9, Cholesterol 4.8, Sodium 552.9, Carbohydrate 25.5, Fiber 6.1, Sugar 1.3, Protein 7

BARLEY SALAD



Barley Salad image

Provided by Alton Brown

Categories     main-dish

Time 1h2m

Yield 4 to 6 servings

Number Of Ingredients 10

3 tablespoons freshly squeezed orange juice
Kosher salt
2 tablespoons extra-virgin olive oil
3 1/2 to 4 cups cooked and cooled barley
1 small head fennel, julienned
1/4 cup pine nuts, toasted
1/2 cup grated Parmesan cheese
1/2 cup cooked and crumbled bacon, approximately 4 slices
2 tablespoons chopped fresh parsley leaves
Freshly ground black pepper

Steps:

  • In a small bowl, whisk together the orange juice and a pinch of kosher salt. Add the olive oil and whisk to combine. Set aside.
  • Combine the barley, fennel, pine nuts, Parmesan, bacon and parsley in a large mixing bowl. Add the dressing and stir to combine. Season, to taste, with the salt and pepper. Serve immediately or allow to sit in the refrigerator for up to 1 hour.

MEDITERRANEAN BARLEY SALAD



Mediterranean Barley Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 55m

Yield 4 servings

Number Of Ingredients 12

2 cups vegetable broth, low-sodium canned, or homemade
1 cup barley
1 teaspoon extra-virgin olive oil
1 teaspoon kosher salt
1/2 cup chopped Kalamata olives
2 medium tomatoes, diced
1/2 English cucumber, diced
2/3 cup chopped flat-leaf parsley
1/2 cup fresh lemon juice
1/4 teaspoon kosher salt
Freshly ground black pepper
3 tablespoons extra-virgin olive oil

Steps:

  • Bring broth to a boil in a medium saucepan. Add the barley, oil, and salt. Bring back to a boil, adjust heat to maintain a gentle simmer, cover and cook until tender, about 30 minutes. Remove from the heat and let stand, covered, for 10 minutes more. Drain excess liquid, if needed. Cool.
  • Meanwhile, whisk the lemon juice, salt, and pepper in a large serving bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth dressing. Add the barley and the remaining salad ingredients and toss to coat with the dressing. Serve.

VEGETABLE-BARLEY SALAD



Vegetable-Barley Salad image

This quick-cooking, whole-grain side is good with sauteed tofu, Italian sausage, or Garlic-Lemon Pork.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 10

1/2 small red onion
3 tablespoons white-wine vinegar
1 3/4 cups water
1 cup quick-cooking barley
1 bunch Tuscan kale
1 pint halved cherry tomatoes
1 English cucumber, cut into half-moons
1 red bell pepper, cut into strips
6 tablespoons extra-virgin olive oil
Salt and pepper

Steps:

  • Thinly slice red onion and toss with vinegar; set aside. In a medium saucepan, bring water to a boil. Add barley. Reduce heat and simmer, covered, until barley is tender and water is absorbed, 10 to 12 minutes. Thinly slice kale leaves and add to a large bowl along with cooked barley, red onion mixture, tomatoes, cucumber, and bell pepper. Toss with olive oil and season with salt and pepper.

Nutrition Facts : Calories 362 g, Fat 21 g, Fiber 9 g, Protein 7 g, SaturatedFat 3 g

CARIBBEAN BARLEY SALAD



Caribbean Barley Salad image

Wonderful summer salad.

Provided by Melissa Gardner

Categories     Salad     Grains

Time 1h5m

Yield 4

Number Of Ingredients 13

3 cups water
½ teaspoon salt
½ cup barley
1 large mango, peeled and diced, divided
3 tablespoons lime juice
2 tablespoons olive oil
½ teaspoon ground cumin
½ teaspoon salt
1 ½ cups cooked black beans
1 cup grape tomatoes, halved
½ cup diced red onion
¼ cup chopped fresh cilantro
1 tablespoon minced jalapeno pepper

Steps:

  • Bring water and 1/2 teaspoon salt to a boil in a saucepan. Add barley; cover and simmer until tender yet firm to the bite, about 20 minutes. Drain any excess cooking liquid and let cool completely, 20 to 30 minutes.
  • Mash 1/4 of the mango against the side of a large bowl using a fork or potato masher. Whisk in lime juice, olive oil, cumin, and 1/2 teaspoon salt. Add barley, remaining mango, black beans, grape tomatoes, red onion, cilantro, and jalapeno; toss until well-combined.

Nutrition Facts : Calories 294 calories, Carbohydrate 49.8 g, Fat 8 g, Fiber 12.5 g, Protein 9.4 g, SaturatedFat 1.2 g, Sodium 942.9 mg, Sugar 12.7 g

MEDITERRANEAN BARLEY SALAD



Mediterranean Barley Salad image

I created this dish in an effort to find something I can pack and bring to work for lunch that will keep me feeling full. Nothing undoes the hard work of eating a healthy diet quicker than a growling tummy. Studies have shown that barley contains dietary fiber that can slow glucose absorption and control blood sugar levels. I've used it as the base for the dish along with nutrient-packed veggies and lean protein. I suggest serving the salad at room temperature.

Provided by Diet It Up

Categories     Lunch/Snacks

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 16

1 cup barley
3 cups chicken stock, fat free & low sodium
1/2 lb chicken breast, on the bone, skin on
1 tablespoon olive oil
1 teaspoon olive oil
salt
cracked black pepper
garlic powder
1 garlic clove, minced
9 ounces Baby Spinach, one pre-washed bag
1/4 teaspoon crushed red pepper flakes
1 cup grape tomatoes, quartered
1/4 cup red onion, finely diced
1/2 cup kalamata olive, pitted and halved
1/2 cup reduced-fat feta cheese, crumbled
1 tablespoon Italian dressing

Steps:

  • Preheat oven to 400 degrees.
  • Add barley and chicken stock to a medium pot. Bring to a boil. Cover and simmer for 1 hour. Set aside.
  • Place the chicken breast in a roasting pan, skin side up. Drizzle with 1 teaspoon olive oil and season with salt, pepper and garlic powder. Add about ¼ cup of water to the bottom of the pan. Roast at 400 degrees for 35 minutes or until the internal temperature reaches 160-165 degrees. Once the chicken is cool, discard the skin and bones and cut into cubes. Set aside.
  • Add 1 tablespoon olive oil and garlic to a deep pot. Cook garlic on medium heat for 2 minutes. Add spinach and crushed red pepper flakes. Saute until spinach is wilted, about 5 minutes. Drain off any excess liquid and set aside.
  • In a large bowl, combine the barley, cubed chicken, wilted spinach, grape tomatoes, red onion, kalamata olives, feta cheese and Italian dressing. Stir together and re-season if necessary. Serve at room temperature.

Nutrition Facts : Calories 281.1, Fat 10.8, SaturatedFat 2.3, Cholesterol 27.8, Sodium 341.7, Carbohydrate 31.1, Fiber 7, Sugar 3.5, Protein 16.4

ITALIAN BEEF BARLEY STEW



Italian Beef Barley Stew image

With potatoes, carrots, roast beef and barley, this soup is a hearty meal-in-a-bowl. -Jacqueline Kloess, Iowa City, Iowa

Provided by Taste of Home

Categories     Dinner

Time 1h45m

Yield 10 servings (3-1/2 quarts).

Number Of Ingredients 14

1 boneless beef chuck roast (2 pounds), cut into 3/4-inch cubes
3 medium onions, coarsely chopped
4 celery ribs, thinly sliced
3 medium carrots, halved lengthwise and thinly sliced
2 medium potatoes, peeled and cubed
2 garlic cloves, minced
1 can (46 ounces) tomato juice
1 can (28 ounces) diced tomatoes, undrained
1 bay leaf
1-1/2 teaspoons dried marjoram
1-1/2 teaspoons dried thyme
1/2 teaspoon salt
1/4 teaspoon coarsely ground pepper
1/2 cup medium pearl barley

Steps:

  • In a Dutch oven coated with cooking spray, cook beef and onions over medium heat until meat is no longer pink; drain. Stir in the celery, carrots and potatoes. Cook and stir 5 minutes or until crisp-tender. Add garlic; cook 1 minute longer., Stir in the tomato juice, tomatoes, bay leaf and seasonings. Bring to a boil. Stir in barley. Reduce heat; cover and simmer for 1-1/4 to 1-1/2 hours or until meat and barley are tender., Discard bay leaf. Serve desired amount. Cool remaining soup; transfer to freezer containers. Freeze for up to 3 months., To use frozen soup: Thaw in the refrigerator overnight. Place in a saucepan and heat through.

Nutrition Facts : Calories 281 calories, Fat 9g fat (3g saturated fat), Cholesterol 59mg cholesterol, Sodium 636mg sodium, Carbohydrate 30g carbohydrate (12g sugars, Fiber 6g fiber), Protein 22g protein. Diabetic Exchanges

BEAN & BARLEY SALAD



Bean & Barley Salad image

"This hearty salad lasts for days in the fridge - perfect for leftovers. We like to spoon it onto pita chips. It's wonderful!" Janelle Lee, Appleton, WI

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 12 servings (3/4 cup each).

Number Of Ingredients 16

3/4 cup quick-cooking barley
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (11 ounces) whole kernel corn, drained
1 large sweet red pepper, finely chopped
6 green onions, chopped
1/3 cup minced fresh cilantro
DRESSING:
3/4 cup olive oil
1/3 cup red wine vinegar
2 garlic cloves, minced
1-1/2 teaspoons chili powder
3/4 teaspoon salt
3/4 teaspoon ground cumin
1/4 to 1/2 teaspoon crushed red pepper flakes
1/4 teaspoon pepper

Steps:

  • Prepare barley according to package directions. Transfer to a large bowl; stir in the beans, corn, red pepper, onions and cilantro. , In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat. Chill until serving.

Nutrition Facts : Calories 246 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 350mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 6g fiber), Protein 6g protein.

MEDITERRANEAN EGGPLANT AND BARLEY SALAD



Mediterranean Eggplant and Barley Salad image

The deep flavors in this lush and hearty dish are too good for anyone to pass up. Vegetarians can substitute water for the chicken broth and still enjoy the succulent, melt-in-your-mouth eggplant.

Categories     Herb     Olive     Onion     Tomato     Vegetable     Side     Roast     Picnic     Backyard BBQ     Barley     Eggplant     Gourmet     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield 4 (main course) or 8 (side dish) servings

Number Of Ingredients 21

1 1/2 pound eggplant, cut into 1/2-inch cubes
3/4 pound zucchini, cut into 1/2-inch cubes
10 tablespoons extra-virgin olive oil
1 teaspoon salt
1 teaspoon black pepper
1 cup chopped scallion (from 1 bunch)
1 1/2 teaspoons ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne
1 1/4 cups pearl barley (8 oz)
1 (14-oz) can reduced-sodium chicken broth (1 3/4 cups)
3/4 cup water
2 tablespoons fresh lemon juice
1 garlic clove, minced
1/4 teaspoon sugar
1/2 pound cherry tomatoes, quartered
1/3 cup Kalamata or other brine-cured black olives, pitted and halved
1/2 cup thinly sliced red onion, rinsed and drained if desired
1 cup chopped fresh flat-leaf parsley
1/2 cup chopped fresh mint
Accompaniment: 1 (1/2-lb) piece ricotta salata, cut crosswise into thin slices

Steps:

  • Roast eggplant and zucchini:
  • Put oven racks in upper and lower thirds of oven and preheat oven to 425°F.
  • Toss eggplant and zucchini with 5 tablespoons oil, 3/4 teaspoon salt, and 3/4 teaspoon pepper in a bowl, then spread in 2 oiled large shallow (1-inch-deep) baking pans. Roast vegetables in oven, stirring occasionally and switching position of pans halfway through baking, until vegetables are golden brown and tender, 20 to 25 minutes total. Combine vegetables in 1 pan and cool, reserving other pan for cooling barley.
  • Cook barley:
  • Heat 2 tablespoons oil in a 3- to 4-quart heavy pot over moderately high heat until hot but not smoking, then cook scallion, cumin, coriander, and cayenne, stirring, until fragrant, about 1 minute. Add barley and cook, stirring until well coated with oil, 2 minutes more. Add broth and water and bring to a boil. Reduce heat and simmer, covered, until all of liquid is absorbed and barley is tender, 30 to 40 minutes. Remove from heat and let stand, covered, 5 minutes. Transfer to reserved shallow baking pan and spread to quickly cool, uncovered, to room temperature, about 20 minutes.
  • Make dressing and assemble salad:
  • Whisk together lemon juice, garlic, sugar, and remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, and 3 tablespoons oil in a large bowl. Add barley, roasted vegetables, and remaining ingredients to bowl with dressing and toss until combined well. Serve with cheese slices.

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MEDITERRANEAN BARLEY SALAD - WONDERFULLY MADE AND …
2018-04-19 Place 3/4 cup of Barley into a glass container, cover with about 2 cups of water. Allow to soak for 6-24 hours. Drain and cook your grains with an additional 1 …
From wonderfullymadeanddearlyloved.com
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Top Asked Questions

How do you make barley salad?
This Barley Salad is a colorful, fun twist on Greek salad! Bring salted water to a boil. Add barley, reduce heat to a simmer and cover. Cook 25 minutes or until barley is tender. Drain any liquid and cool completely. While barley is cooking, chop vegetables and place in a large bowl. Add cooled barley and dressing. Toss well to combine.
How to cook barley with Italian dressing?
Instructions Cook the barley in salted water for about 45 minutes or until the barley is tender but still chewy. Drain and cool completely. Combine all the ingredients in a large bowl. Add the Homemade Italian Dressing and stir to thoroughly combine.
What is Mediterranean barley salad?
This Mediterranean Barley Salad is an awesome make and take recipe. Loaded with healthy ingredients that will energize your body with whole grains and lean protein it is a great way to change up any cook out or potluck. Mediterranean Barley Salad is a wonderful Trim Healthy Mama meal.
How to cook barley on the stove?
Directions. Reduce heat; cover and simmer for 10-12 minutes or until barley is tender. Remove from the heat; let stand for 5 minutes. In a large bowl, combine the tomato, zucchini, yellow pepper and parsley. Stir in barley. In a small bowl, whisk the oil, vinegar, water, lemon juice, basil, salt and pepper. Pour over barley mixture; toss to coat.

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