Total Time
50mins
Prep 20 mins
Cook 30 mins

Classically refreshing with a barley twist for RSC 10. This recipe passed the very high nutrition & taste standards of my taste testers. Cook time doesn't include chilling time.

Ingredients Nutrition

Directions

  1. Boil the barley in plenty of salted water until tender, about 20 minutes. Drain well and chill.
  2. Soak bulgur in 2 cups boiling water for approximately 15 minutes until softened. Drain and chill.
  3. Combine grains, carrot, onion, cucumber, tomatoes, and parsley. Toss well.
  4. Combine lemon zest, lemon juice, olive oil, salt & pepper to taste. Add to salad and toss well to combine.
  5. Refrigerate until thoroughly chilled and serve.
Most Helpful

5 5

LOVE this!!! I've done it with all barley, half and half as written, and trying it tomorrow with barley and quinoa~~~GREAT recipe and much more budget friendly!!! (besides being OK for gluten intolerants)

5 5

Another winner here. I love salads like this. It makes quite a large amount and keeps really well which all leads to making the evening meal a breeze. The barley cooked up perfectly and mad a pleasant change to other grains or couscous. I didn't take a picture as I didn't have quite enough parsley or tomatoes on hand. Tasted gorgeous anyway. Made for Aussie / Kiwi Swap March 2012 and November 2012 Aussie / Kiwi Swap. I hadn't realized until now that I had already made and reviewed it. Still awesome.

5 5

I made this as written apart from using regular tomatoes and a bit of mint. I loved the chewy texture of the barley along with the crisp veg and the zing of the herbs. My lemons were extremely juicy, so I only used 1 1/2. I'm so happy we have leftovers of this delicious salad.