Vegetable-Barley Salad

14 Sep

The hunt for tomato recipes continues! This salad is very hearty, and it was super easy with some pre-cut kale from Trader Joe’s (I just had to inspect for big stem pieces and take those out, but that was no problem). The salad was also robust enough to eat later, even after it had been dressed. After I figured out where quick-cooking barley is kept in the supermarket (near the rice), I discovered it’s the basis for a great side dish as well!


  • 1/2 small red onion
  • 3 tbsp white wine vinegar
  • 1 3/4 cups water
  • 1 cup quick-cooking barley
  • 1 bunch Tuscan kale
  • 1 pint halved cherry tomatoes
  • 1 English cucumber, cut into half-moons [I don’t think my cukes were English variety, didn’t really matter]
  • 1 red bell pepper, cut into strips
  • 6 tbsp extra virgin olive oil
  • salt and pepper


  1. Thinly slice onion and toss with vinegar, set aside.
  2. In a medium saucepan, bring water to a boil. Add 1 cup barley. Reduce heat and simmer, covered, until barley is tender and water is absorbed, 10 to 12 minutes.
  3. Thinly slice the leaves of the kale and add to a large bowl along with cooked barley, red onion mixture, the halved tomatoes, cucumber, and pepper.
  4. Toss with olive oil and season with salt and pepper.

–Recipe courtesy Martha Stewart’s Everyday Food Magazine, September 2012.

Pretty and tasty!

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Posted by on September 14, 2012 in Uncategorized


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