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Vegetable-Barley Salad

  • Servings: 4
Vegetable-Barley Salad

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.

Cook's Note

Good With
sauteed tofu, lemon pork, Italian sausage

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