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Barley salad ideas

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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.

            1. I make what I call empty the fridge salad with all sorts of grain (including barley). It always involves binding together with some sort of vinaigrette. It includes, but never limited to things like (and combined with things that go with the others): Kalamatas, carrots, celery, roasted veggies, chickpeas (any legume for that matter), edamame, corn, avocado, any cheese (but I favor feta and goat) and any nut (but I always go for pine, walnut and pecan because I have them). I also dump in parley or/and cilantro. I tweek the dressing to git the ingredients. Always nuts, always cheese.

              My husband loves when I do all green things like celery, avocado, edameme, cucumber parsley, cilantro - then cheese and nuts. Mostly I think he just wants avocado. YUM!

              Oh and you should consider trying the barley mixed with other grains like quinoa and whole wheat berries... wild rice mix. It makes it so interesting.

              1. Simple works well, and colour too. Try chopped celery, red onion and dried cranberries and a simple EVOO dressing with a hint of heat (I like Green Tabasco). The heat and onion are needed to liven up the otherwise sweet and bland barley.

                1. I like to add anchovies, cherry tomatoes, shallots, and vinaigrette to cooked barley. Simple and delicious.

                  1. Barley salad is great with roasted beets (1/2 " cube or so"), feta, a few scallions and a balsamic vinaigrette. Sorry, I don't really use a recipe. I just eyeball it, but don't add too much vinaigrette.

                    It's best if it sits for a couple of hours at least for the beets and barley to absorb the dressing.

                    1. I usually add cashews, blanched diced carrots, some chopped red onion or sliced scallions (for color as well as taste) and use an orange vinaigrette.

                      1. Hope this helps!

                        My Barley Salad "formula":
                        Barley - toasted and cooked in plenty of salted water a la pasta, rinse in cold running water, drain well.
                        A nut - pecan, walnut, almond, etc...toasted, cut in pieces larger than the barley.
                        A bitter green - arugula, kale, dandelion...raw and left whole or cut to manageable size.
                        A dried fruit - cranberries, golden raisins, apricots, etc.
                        An herb - parsely, thyme, rosemary, sage...i prefer to highlight just one
                        An oil - extra virgin olive, walnut, neutral, etc.
                        Ratio 60/40 barley/everything else
                        Toss all with oil, S&P, lemon juice