Garden Barley Salad Recipe
Garden Barley Salad Recipe photo by Taste of Home

Garden Barley Salad Recipe

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This light side dish created by the Test Kitchen is great if you've never tried couscous. With light lemon dressing, complemented by tomato and green onion, it's perfect for a change of pace.
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:3 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 3 servings


  • 1-1/2 cups water
  • 3/4 cup quick-cooking barley
  • 1/4 teaspoon salt
  • 4 cherry tomatoes, halved
  • 2 green onions, chopped
  • 4-1/2 teaspoons olive oil
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon lemon juice
  • 1/8 teaspoon pepper

Nutritional Facts

2/3 cup equals 232 calories, 8 g fat (1 g saturated fat), 0 cholesterol, 207 mg sodium, 36 g carbohydrate, 9 g fiber, 6 g protein.


  1. In a small saucepan, bring water to a boil. Stir in barley and salt. Reduce heat; cover and simmer for 10-12 minutes or until barley is tender. Remove from the heat; let stand for 5 minutes. Fluff with a fork; stir in the remaining ingredients. Yield: 3 servings.
Originally published as Garden Barley Salad in Cooking for 2 Summer 2009, p17

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