New This Month

Vegetable-Barley Salad


This quick-cooking, whole-grain side is good with sauteed tofu, Italian sausage, or Garlic-Lemon Pork.

  • Servings: 4

Photography: Andrew Purcell

Source: Everyday Food, September 2012


  • 1/2 small red onion
  • 3 tablespoons white-wine vinegar
  • 1 3/4 cups water
  • 1 cup quick-cooking barley
  • 1 bunch Tuscan kale
  • 1 pint halved cherry tomatoes
  • 1 English cucumber, cut into half-moons
  • 1 red bell pepper, cut into strips
  • 6 tablespoons extra-virgin olive oil
  • Salt and pepper


  1. Thinly slice red onion and toss with vinegar; set aside. In a medium saucepan, bring water to a boil. Add barley. Reduce heat and simmer, covered, until barley is tender and water is absorbed, 10 to 12 minutes. Thinly slice kale leaves and add to a large bowl along with cooked barley, red onion mixture, tomatoes, cucumber, and bell pepper. Toss with olive oil and season with salt and pepper.

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