{INSPIRATION} Easy Make-ahead Barley Salads

Hot weather = Summer salads!

Barley is a great alternative to pasta if you want a healthier carb option. Hulled barley contains many important vitamins, minerals and antioxidants. Pearled barley contains less nutrients, but is considered still a healthier option than other carbs.

 

These make ahead salads are great for hot summer days and speedy weekday meals! They can be made with leftover roasted veggies, or fresh cut! You can also make these low carb friendly, as well as lactose free by omitting the cheese!

Greek Barley Salad:

1/2 cup cooked barley

English cucumber, seeded and diced

Cherry tomatoes, halved

1/2 red onion, diced small

kalamata olives

green onions, chopped

fresh dill, chopped (optional)

greek oregano

apple cider vinegar

salt and pepper to taste

feta cheese, crumbled

Combine all the ingredients in a bowl. Dress with apple cider vinegar, olive oil, oregano, salt and pepper. 

Roasted Brocco-Cauli Salad

1/2 cup barley, cooked

1 crown broccoli, cut into florets

1/2 crown cauliflower, cut into florets

1 onion, sliced

garlic powder

paprika

salt and pepper

Kalamata olives

Feta cheese

Balsamic glaze or vinegar

Olive oil

Toss florets and onions with seasonings and olive oil. Transfer to a baking sheet and roast at 425F for 10mins.

Combine roasted vegetables with cooked barley, kalamata olives, feta cheese. Dress with balsamic vinegar (or glaze), olive oil and more salt and pepper to taste.

Sautéed vegetable Barley Salad

1/2 cup barley, cooked

1 zucchini, diced small

1/2 red bell pepper, diced small

1/2 yellow bell pepper, diced small

1/2 orange bell pepper, diced small

1 small onion, diced small

1/2 pint cherry tomatoes, halved

1 clove garlic, grated

chopped parsley

feta cheese, crumbled

apple cider vinegar 

olive oil

In a sauté pan, heat olive oil on medium-high heat. Add all the diced vegetables, leaving tomatoes and garlic for last. Sauté till tender. Add cherry tomatoes and grate in the garlic, toss till fragrant. 

Combine sautéed vegetables with cooked barley. Add feta, chopped parsley, and dress with apple cider vinegar (or balsamic vinegar/glaze), olive oil, salt and pepper.