Healthy Barley Salad

A version of this salad graces my dinner table almost nightly in the summer months when fresh produce is abundant. I like to play around, swapping in new vegetables as they come into season and I encourage you to do the same. There isn’t much need for added seasoning or dressings since this hearty salad is already loaded with tons of nutrients and big flavors. HEALTH HACK: Barley is low on the glycemic index, so it won’t spike your blood sugar like other refined grains and it’s loaded with fiber. The soluble fiber contained in barley helps prevent the cholesterol in the foods you eat from being absorbed into your bloodstream.
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Nutrition per serving    (USDA % daily values)
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Ingredients for 6 servings

1½ cups chicken Stock, If you want to make the salad all vegetarian, feel free to swap the chicken stock for vegetable stock.

1 cup pearl barley

1 medium English Cucumber, peeled, seeded and diced

1 tomato, quartered, seeded and diced

¼ cup loosely packed mint leaves, Roughly chopped

¼ cup Flat-leaf parsley, roughly chopped

4 ounces feta cheese, broken into ½ inch crumbles

2 Scallions, Sliced fine

Extra virgin olive oil

Juice of 1 Lemon

Salt and pepper to taste



Bring the chicken stock to a boil, stir in the barley, cover and reduce heat to a simmer. Cook covered for about 45 minutes, fluff the barley with a fork and set aside to cool Once the barley has cooled add it to a large bowl and gently fold in the remaining ingredients

View instructions at
Dean Sheremet

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