This is a classic Mediterannean light lunch that I love to serve over mixed greens. The combination of pear and walnuts with the naturally sweet nutty flavor of barley is superb! The little sprinkle of feta gives it a nice touch, but if you would like to keep it vegan, you can leave it out and it’s still delightful!
Barley Salad with Pear, Walnut & Feta
Author: Catherine Katz
Serves: 4
Ingredients
- 2 Tbsp olive oil
- 1 leek, well rinsed and thinly sliced
- 1 cup hulled barley
- 2½ cup water
- 1 pear (anjou), rinsed and diced
- 2 Tbsp chopped walnuts
- 2 Tbsp feta cheese
- Dressing:
- ¼ cup extra virgin olive oil
- 2 Tbsp apple cider vinegar
- ½ tsp Dijon mustard
- ¼ tsp coarse salt
- fresh ground pepper
Instructions
- Heat 2 Tbsp olive oil in a medium cast iron dutch oven (I like Le Creuset but any heavy bottom deep pan will do) and sauté leek for 2-3 minutes, while stirring occasionally.
- Add barley to the pan and stir to coat well with the sautéed leeks, continue to cook for an additional 2-3 minutes.
- Add water to the pan and continue to cook, covered for 15 minutes.
- Turn off the heat and keep lid on for 5 more minutes.
- Transfer to a medium bowl and add the diced pear, and walnuts and stir again gently; let it cool for 5-10 minutes.
- Meanwhile, place all dressing ingredients in a small container and whisk briskly to blend well.
- Add the dressing to the barley salad and stir well.
- Sprinkle with feta cheese when ready to serve.
Aw you are so sweet Lyne! Sometimes my recipes go unnoticed because they are “hiding” and I forget to mention them! I am so happy you like this recipe, I love it too!! Thank you for reminding me!! 🙂
Wow, first comment on this recipe after almost 3 years after posting. I can’t explain why?
Really good recipe, easy as usually. New taste to add in my menu. Thank you.