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Barley salad ideas

I have a tonne of barley to use up and was thinking of making some sort of salad out of it, any suggestions? Or recipes you can recommend?

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  1. Not a salad but I stuffed some tomatoes last week with a mixture of barley, swiss chard, pine nuts, and raisins. It was very good.

    1. We really liked this waldorf salad with wheat berries. Bet it would be good with barley instead.

      http://www.epicurious.com/recipes/foo...

      1. I enjoyed this Mediterranean Eggplant and Barley Salad recipe from Gourmet: http://www.epicurious.com/recipes/foo...

        1. i'm sure you'll find some worthwhile ideas in these threads

          http://chowhound.chow.com/topics/304277
          http://chowhound.chow.com/topics/419361
          http://chowhound.chow.com/topics/536165
          http://chowhound.chow.com/topics/550340
          http://chowhound.chow.com/topics/400132
          http://chowhound.chow.com/topics/524564
          http://chowhound.chow.com/topics/303741
          http://chowhound.chow.com/topics/506899

          also, you can use barley in place of quinoa, farro, or couscous for a lot of salad recipes, so do a search for threads about those as well. there has been plenty of discussion (recipes included) about quinoa in the past year or two.

          1. Barley salads are wonderful! I cook the barley until tender (about 45 minutes, more or less) in a large amount of salted, boiling water. When done, drain thoroughly in a sieve, and dump into a bowl. Immediately, while the barley is still warm, pour lemon juice over it. Toss to coat evenly. Add a small splash of oil and salt and pepper. What you do with it now is up to you. This can even sit in the fridge for a day or two until you decide. I always add chopped onion, chopped red bell pepper, and often chopped celery. Chopped parsley and basil cut in chiffonade and chives are always welcome. Also corn kernels, either fresh, canned, or thawed frozen, and/or chopped zucchini. A fresh, chopped jalapeno pepper adds interest. Really, whatever you have on hand will work. Add more lemon juice and salt and pepper to taste. I like this salad best at room temperature, but it
            is still good cold. And it keeps well.