I was browsing through the shelves at Whole Foods one day and came upon purple barley. I bought it with the thought of using it in salads. The hearty texture is very pleasant and the beautiful color is such a nice contrast with crispy, tender greens.
If purple barley is not available, farro is a very good substitute. I usually make enough to freeze in small portions to use in future meals.
Once the barley is cooked, drain it well and let it dry out a bit on a large sheet pan. The same goes for farro. This little step helps the grains from becoming mushy as they cool.
You can add any assortment of vegetables that you like. Tomatoes, cucumbers, and fresh herbs go very well with this salad. Torn radicchio adds a pop of color and a sharp, slightly bitter flavor that I enjoy. If radicchio is not available or not your thing, purple cabbage or the inner crispy leaves of red butter lettuce would be a nice addition.
For a delicious dinner serve this colorful salad with grilled herb chicken and garlic bread or with kefir cheddar biscuits for a satisfying healthy lunch.
Purple Barley Salad with Fresh Herbs
2
servingsIngredients
- Dressing
3 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon honey
1 teaspoon balsamic vinegar
1 teaspoon Dijon mustard
Salt and pepper
- Salad
1 cup purple barley or farro, cooked according to package directions, spread out and cooled on a sheet pan. You will end up with about 3 cups of barley and will use just a portion of it for this salad.
1 small cucumber, diced
3 small tomatoes, diced
1 1/2 cups assorted salad greens such as crispy lettuce (I used the inner leaves of red butter lettuce), radicchio or purple cabbage
1 tablespoon finely diced red onion
Handful of chopped herbs such as parsley, basil, mint, chives + more (torn or left whole if small) for serving
1-2 ounces chopped feta (optional)
Directions
- Whisk together the dressing ingredients adding salt and pepper to taste. Set aside or refrigerate if making in advance.
- In a low sided serving bowl, drizzle a few tablespoons of the dressing over 1 1/2 cups of the cooled barley (freeze leftover barley to use for future meals) and toss to coat. Add vegetables and chopped herbs. Drizzle in more dressing and toss again. Sprinkle cubed feta (if using) and reserved fresh herb leaves over the top before serving.