Italian Barley Salad
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This colorful and flavorful Italian Barley Salad is a great make-ahead dish and is perfect for your next potluck, picnic, BBQ or any other occasion!
I did something I never thought I’d do.
I never, ever thought I’d replicate, or even want to replicate, airplane food. But I did and here it is!
On a recent trip back home from Europe we were served a barley salad as the side dish and it was actually very good. So much so that our 6 year-old daughter asked if she could have ours too! Fortunately for me our 8 year-old son didn’t want his :) As our daughter was eating it she asked me if I could make it “as soon as” we got back home. So the next day she got her wish.
This salad is a great make-ahead salad as the flavor is even better the next day.
Let’s get started!
Make a batch of Homemade Italian Dressing.
Place all the veggies and parsley in a large bowl and add the cooled, cooked barley. Stir to combine.
Add the Homemade Italian Dressing and stir to thoroughly combine.
Cover and chill in the refrigerator for at least 3-4 hours before serving.
Enjoy!
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Italian Barley Salad
Ingredients
- 1 1/4 cup uncooked pearl barley (for GF version use quinoa, millet or GF grain of choice)
- 1 cucumber, chopped
- 3 tomatoes, chopped
- 1/2 cup chopped red onion
- 2 tablespoons chopped fresh parsley
- 3/4 cup Homemade Italian Dressing (click link for recipe)
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. Chill in the fridge for at least 3-4 hours before serving. Can be made a day ahead.
Nutrition
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
I added grated carrot to this also and this salad is a yummy side for fish we had it with sea bass was a great dish thankyou
Thank you, Connie, I’m so glad you enjoyed it!
This recipe came up in a search for gluten free recipes. It looks delicious however barley is not gluten free. Wheat, barley and rye are not gluten free.