Pearl Barley Tomato and Apple Salad

Barley is the 4th most important cereal crop in the world after Wheat. The world production was 136 million tonnes in 2007 (Fao.org) Most of the barley produced worldwide is used as a feed for animals.The second largest use of barley grain is for malt and the third, for human consumption. Most of the barely sold in North America is hulled and has the bran layer removed (Pearl Barley) but you can also get pot barley with the bran partially removed. I have recently introduced barley in my diet and I’m loving it. It’s really great for salads but can also be eaten as a side, like rice. If you have a great barley recipe, please swing it my way.

Here is what pearl barley looks like. The grains are hulled and bran layer has been removed.

To cook barley: Wash the pearl barley until the water runs clear. Put the washed barley in a pot. Add the water and bring to a boil on the stove top. Simmer over low heat for 30-45 minutes, until the barley is tender.

Fluff and transfer to a large plate to cool completely.

Salad: mix all salad ingredients in a bowl

and add the dressing. Toss to combine.

Crumble and mix in the Feta cheese.

Cover the salad and put in the fridge for at least 30 minutes.

Pearl Barley Tomato and Apple Salad

Difficulty: easy
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Preparation time: 15 minutes; Cooking Barley: 30-45 minutes; Serves: 4-6

Ingredients

1 cup (200g) uncooked pearl barley
3 cups water + salt to taste (if you want salt)
2 Italian tomatoes peeled, seeded and diced
1 apple, cored and finely diced
½ cup finely diced red bell pepper
½ cup finely diced celery
2 stalks green onion finely sliced
¼-½ cup finely chopped cilantro or parsley
100g (3.5oz) good quality Feta Cheese

Salad Dressing

¼ cup lemon juice
¼ cup good quality extra virgin olive oil
1 tablespoon honey
Salt and freshly ground pepper to taste

Instructions

To cook barley: Wash the pearl barley until the water runs clear. Put the washed barley in a pot. Add the water and bring to a boil on the stove top. Simmer over low heat for 30-45 minutes, until the barley is tender. Fluff and transfer to a large plate to cool completely.
Salad dressing: whisk the lemon juice, olive oil and honey in a bowl until thick and creamy. Season with salt and the freshly ground pepper.
Salad: mix all salad ingredients in a bowl and add the dressing. Toss to combine. Crumble and mix in the Feta cheese. Cover the salad and put in the fridge for at least 30 minutes.

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