As the sun dipped below the horizon one summer evening, I found myself wandering through the local farmer’s market. The vibrant colors of fresh produce and the earthy scent of grains captivated my senses. It was there I stumbled upon a stall overflowing with plump, golden barley, glistening in the warm light. Inspired, I decided to create a salad that would showcase the nutty flavor of barley, complemented by the sweetness of roasted vegetables and a zesty dressing. This dish became a staple at my summer gatherings, a true celebration of the season’s bounty.
Ingredients
1 cup pearled barley
2 cups vegetable broth (or water)
1 red bell pepper, diced
1 zucchini, diced
1 cup cherry tomatoes, halved
1 red onion, diced
3 tablespoons olive oil
Salt and pepper to taste
1 teaspoon smoked paprika
1/4 cup feta cheese, crumbled (optional)
2 tablespoons fresh parsley, chopped
Juice of 1 lemon
Instructions
Start by preheating your oven to 400°F (200°C). On a large baking sheet, toss the diced red bell pepper, zucchini, cherry tomatoes, and red onion with 2 tablespoons of olive oil, salt, pepper, and smoked paprika. Spread the vegetables in an even layer and roast them in the oven for about 20-25 minutes, or until they are tender and slightly caramelized. The aroma will fill your kitchen, making it hard to resist sneaking a taste.
While the vegetables are roasting, rinse the barley under cold water. In a medium saucepan, combine the rinsed barley and vegetable broth (or water). Bring it to a boil, then reduce the heat to low, cover, and simmer for about 30-40 minutes, or until the barley is tender and has absorbed most of the liquid. Stir occasionally to prevent sticking.
Once the barley is cooked, remove it from heat and let it sit covered for another 10 minutes. Fluff it with a fork and set aside to cool slightly.
In a large bowl, combine the roasted vegetables and the cooked barley. Drizzle with the remaining tablespoon of olive oil and the fresh lemon juice. Toss gently to combine, ensuring that all the ingredients are evenly coated.
If you’re using feta cheese, sprinkle it over the top along with the chopped parsley for a burst of color and flavor. The creamy feta complements the nuttiness of the barley perfectly.
Serve this delightful salad warm or at room temperature. It makes for a beautiful centerpiece on any table, and the flavors will dance on your palate, reminding you of that magical evening at the market. Enjoy each bite, knowing that you’ve created something truly special with the simple yet elegant barley.