Recipe // Barley Salad

June 27, 2013

I love to make a large batch of light salads during that summer that I can pack up for a picnic at a moments notice, or pull out of the fridge for a quick lunch!  I love pairing barely with some fresh vegetables including spring peas, and olives.  Drizzled with a light vinaigrette, it is the perfect summer salad!
{Barley salad with olives, spring peas, cucumbers and grape tomatoes}
serves 4
4 cups barley cooked according to package directions
1 red pepper, diced
1/2 cucumber, peeled and diced
3 stalks green onions, chopped
1 cup sliced olives
1 cup spring peas, fresh or frozen and thawed
1 cup grape tomatoes, sliced
3 tablespoons olive oil
2 tablespoons red wine vinegar
salt and fresh ground pepper to taste
Mix and place in fridge for 30 minutes then serve.

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