Description
This bright and refreshing barley salad is packed with fresh veggies, salty feta, and a simple lemon vinaigrette. It’s a great make-ahead side dish or light lunch that’s just as delicious served cold as it is at room temperature!
Ingredients
Units
Scale
For the salad:
- 1 cup barley, dry
- 3 cups water
- 2 teaspoons salt
- 1 cup frozen peas
- 1 cup sugar snap peas, chopped into 1/2” pieces
- 1/2 cup crumbled feta cheese
For the dressing:
- 3/4 teaspoon honey
- 1 1/2 teaspoons whole grain mustard
- 3 tablespoons olive oil
- 1/4 teaspoon dried ground thyme
- 2 teaspoons lemon juice
- 1/2 teaspoon salt
Instructions
- In a strainer or colander, rinse the barley until the water runs clear.
- Transfer the barley to a pot and add 3 cups of water and 2 teaspoons of salt.
- Bring to a boil, reduce heat to low, and simmer for 25-30 minutes until most of the water is absorbed and the barley is tender.
- Drain any remaining water and allow the barley to cool. Transfer to a large bowl.
- Fill the pot with 2 cups of water and bring to a boil.
- Fill a large bowl with ice water.
- Add the peas and sugar snap peas to the boiling water and let them cook for 2 minutes or until bright green.
- Use a slotted spoon to immediately transfer peas into ice water to stop the cooking process.
- Whisk the vinaigrette ingredients in a small jar.
- Combine the barley, peas, snow peas, and feta and drizzle with the vinaigrette. Toss until combined and season with additional salt if needed.