Veggie-Packed Barley Salad

By BFL Team

veggie packed barley salad
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  • 2 cups water
  • 1/2 cup uncooked pearl barley
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon olive oil 
  • 1/2 teaspoon salt
  • 2 cups chopped cherry tomatoes
  • 1 cup thinly sliced baby spinach leaves
  • 1/2 cup diced green bell pepper
  • 1/2 cup chopped cucumber, peeled and seeded
  • 1/2 cup feta cheese or shredded parmesan cheese
  • 2 tablespoons fresh basil, chopped


Bring 2 cups of water to boil in a large saucepan. Add the barley, cover, reduce heat and simmer 45 minutes. Drain, rinse with cold water, and drain again. Set aside. Combine lemon juice, olive oil and salt in a large bowl and stir well. Add barley, and the rest of the ingredients. Toss to coat. Serves 5.

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