Hearty Barley Salad with Cucumbers, Tomatoes, and Arugula
Recipe type: Salad
Serves: 8 to 10
This simple salad begins with 10-minute barley. I happen to have a Trader Joe's in my town, which is where I find 10-minute barley, farro, and bulgur. If you can't find the 10-minute barley, look for pearled barley at the market. It cooks up quicker because the outer hull has been removed, and it's an easy way to get more whole grains into your family's diet.
  • 1½ cups 10-minute barley
  • ½ English cucumber, peeled and cut into ½-inch dice (or smaller), (about 1 cup)
  • 1 tomato, cut into 8 wedges, seeded, and cut into ¼-inch dice
  • 2 packed cups arugula, chopped
  • 1 big handful fresh basil leaves, ripped (or more to taste)
  • 1 cup crumbled feta cheese
  • ⅓ cup extra virgin olive oil
  • Zest of half a lemon
  • Juice of 1 lemon, (about 4 tablespoons)
  • Kosher salt and pepper
  1. Cook the barley according to package directions. Drain and transfer to a large bowl. Cool.
  2. Stir in the cucumber, tomato, arugula, basil, and feta cheese.
  3. Place the olive oil, lemon zest, and lemon juice in a small Mason jar. Shake until well combined. Add to the barley mixture, stir until combined, and season with salt and pepper to taste.
Nutrition Information
Serving size: Generous ½ cup Calories: 212 Fat: 12g Saturated fat: 4g Carbohydrates: 22g Sodium: 190mg Fiber: 4g Protein: 5g
Recipe by Lizs Healthy Table at https://www.lizshealthytable.com/2017/07/04/barley-salad-cucumbers-tomatoes-arugula/