Barley Salad with Tomatoes
This quick and easy barley salad with tomatoes, cucumber and Italian dressing is light, bright and a great fresh side dish!
Yield: 4 servings
Ingredients
- 1 (8.8 oz.) bag of quick cooking barley (see notes)
- 1 cup chopped cucumber (from about 1 small)
- 1 pint halved cherry or grape tomatoes
- ½ cup Italian dressing (see notes)
- ½ cup chopped fresh basil
Instructions
- Cook barley according to package directions. Drain and let cool.
- Meanwhile, prep your veggies and mix up your dressing.
- Once cooled, combine barley, cucumber, tomatoes and Italian dressing. Stir well to get everything evenly coated.
- When ready to serve, add chopped fresh basil and stir to combine.
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Notes
Barley: I use and prefer the quick-cooking barley since it's so fast. You can also use regular barley, but you'll need to account for the extra cook time. You could also swap out the barley for another grain, like farro.
Cucumber: A regular cucumber or English/hot house cucumber will work here.
Tomatoes: I love the small little cherry or grape tomatoes for this salad and they are readily available year round. You could also use a fresh heirloom tomato if you have a good one.
Dressing: You can make your own Italian dressing or use a store-bought kind, whichever you prefer.
Leftovers: Leftovers will keep, in a covered container, in the refrigerator for up to 4-5 days. Stir well before serving.
Nutrition
Serving: 1serving | Calories: 170kcal | Carbohydrates: 27g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Sodium: 294mg | Fiber: 3g | Sugar: 13g
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