Barley Salad

A hydrating, fiber-rich salad made with barley, fresh veggies, and a punchy dressing—perfect for meal prep or cooling down on hot days!

Ingredients:

For the Salad Base:

• Barley – 1 cup (rinsed and boiled until al dente in salted water)
  (Tip: Boil ahead of time and refrigerate for convenience)

• Cucumber – diced

• Tomato – diced

• Red onion – finely chopped

• Bell peppers – chopped (any color)

• Fresh parsley or mint – chopped

(You can add boiled chickpeas or feta for variation)

For the Flavor Bomb Dressing:

• Olive oil – 3 tbsp

• Lemon juice – 2 tbsp

• Garlic – 1 clove, minced

• Dijon mustard – 1 tsp

• Honey or maple syrup – 1 tsp

• Salt – to taste

• Black pepper – to taste

(Optional: Add a pinch of chili flakes or cumin powder)

Instructions:

1. Boil Barley:

   • Rinse barley thoroughly.

   • Boil in salted water until al dente (not too soft).

   • Drain and cool completely. Best stored in fridge overnight.

2. Make the Dressing:

   • In a jar or bowl, mix olive oil, lemon juice, garlic, mustard, honey, salt, and pepper.

   • Shake or whisk until well emulsified.

   • Store extra dressing in the fridge—it disappears fast!

3. Assemble the Salad:

   • In a large bowl, combine cooked barley with chopped veggies and herbs.

   • Pour in the dressing and toss everything well.

4. Chill & Serve:

   • Serve immediately or chill for 30 mins to let flavors infuse.

   • Great as a light lunch, side dish, or even dinner on warm nights.

Tips:

• Meal prep-friendly: Barley and dressing can be made in advance.

• For a Mediterranean twist, add olives and crumbled feta.

• Keeps well for 2 days in the fridge.