This cold barley salad is so filling. Barley is high in fibre and rich in nutrients. I love barley, If you are not a fan, you can replace the barley with, rice or quinoa which are also great gluten-free options.
Ingredients
Recipe serves 8-10
Ingredients for salad
2 cups barley
6 cups water
seasonings for barley - salt, pepper, olive oil
1 vegetable bouillon cube
1 large zucchini, chopped into small cubes
4 carrots, finely chopped
1 pint red cherry tomatoes, cut in half
1 red onion, finely chopped
half English cucumber, chopped into small cubes
4 celery stalks, chopped into small cubes
1/2 cup fresh basil, chopped
Ingredients for vinaigrette
2 whole lemons, juiced
1 large garlic clove, finely grated (I use a Microplane grater)
1/2 cup olive oil
3 tbsp apple cider vinegar
2 tsp salt
1/2 tsp black pepper
1 tbsp dried oregano
Preparation
In a medium pot, add water vegetable cube, 1 tsp salt, 1 tsp black pepper, 1 tbsp olive oil. Over medium heat, bring the water to a boil. Add barley, reduce heat to low, and cook for about 1 hour and 15 minutes or until the barley has softened but is still al dente. Drain in a large colander to remove any excess water and set aside to cool.
In a large bowl, add all remaining ingredients to the salad. Set aside.
In a medium bowl, add all the ingredients for the vinaigrette and whisk until combined.
Add the cooled barley and vinaigrette to the vegetables and mix thoroughly for all the ingredients to merry. Refrigerate the salad for at least 2 hours. The salad tastes best if you eat the next day.
ENJOY!
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