Kitchen notes · a little help before you start
Barley Salad Recipe
Barley Salad Recipe brings together pearl barley, grape tomatoes, and kalamata olives. Leave the resting or standing step in place when planning the finish. The quick notes will help you get the small jobs lined up before you start.
- Prep
- 20 min
- Cook
- 10 min
- Total
- 30 min
- Original yield
- Serves 4
- Ingredients
- 17 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Cuisine
- Mediterranean
- Preparation & total time
- Quick dinners · Prep: 16–30 minutes · Total: 30 minutes or less
- Dietary characteristics
- Vegetarian
- Dish type
- Salads
A few quick notes
1. Keep the resting step
Leave the resting or standing step in place when planning the finish. Use that moment to get the serving things ready, and follow the method before cutting, stirring or serving.
2. Keep the lid step in mind
Have the lid or covering ready before you need it. Follow the covered and uncovered parts of the method in their own order, especially when the finish changes partway through.
3. Leave room for the cooling step
The cooling step comes before another part of the finish. Set the food aside as the method directs and keep that pause in mind before cutting, coating or putting the final parts together.
Get to know the ingredients
Pearl barley
Look at how this ingredient comes into the method: Stir 2 cups of quick barley into 4 cups of briskly boiling water with 1/4 tsp sea salt.
Grape tomatoes
Look at how this ingredient comes into the method: Halve the grape tomatoes; strain and portion the chopped kalamata olives; peel and the dice cucumber; and seed and dice the red bell pepper, zucchini, and red onion.
Kalamata olives
Look at how this ingredient comes into the method: Halve the grape tomatoes; strain and portion the chopped kalamata olives; peel and the dice cucumber; and seed and dice the red bell pepper, zucchini, and red onion.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 7 steps completeMake room for Barley Salad Recipe
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Keep the last little job in mind
The recipe finishes with this step: Enjoy! Set out what you need for that finish before the cooking gets busy.
A little more help as you go
Give the dressing its own moment
The dressing has a preparation step of its own. Mix it as directed before bringing the parts together, and follow the recipe for when it is added.
Match the preparation in the method
Take a look at the chopping, slicing or shaving step before bringing the parts together. Use the preparation described there so the food goes into the next stage in the form the recipe expects.
Give the simmer its place
Keep the simmering stage in the sequence when planning the meal. Follow the heat and texture checks in that step rather than rushing straight to the finish.
A few questions you might have
What should I get ready before starting?
Read the first preparation step before you get going: Stir 2 cups of quick barley into 4 cups of briskly boiling water with 1/4 tsp sea salt.
Which little step is worth remembering?
Leave the resting or standing step in place when planning the finish. Use that moment to get the serving things ready, and follow the method before cutting, stirring or serving.
What happens at the end?
Keep this part of the method in view: Enjoy!
Is there another preparation step to plan for?
The dressing has a preparation step of its own. Mix it as directed before bringing the parts together, and follow the recipe for when it is added.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: Budget Bytes. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
View saved recipe card
Fixed portions in this saved image. Use the recipe above for current ingredients and serving amounts.
Open full-size card ↗
