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Mediterranean Barley Salad taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.0 --raw

Mediterranean Barley Salad Pressure Cooker Recipe

This Mediterranean barley salad is fresh, hearty, and full of flavor. With chickpeas, your choice of grain, vegetables, and a zesty lemon dressing, it’s perfect as a main meal or a side dish.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 5 servings
Calories 358 kcal

Ingredients
  

Main ingredients

  • 1 cup uncooked barley the star grain soaking up all those flavors
  • 1 can chickpeas rinsed and drained
  • 1 cup quartered cherry tomatoes juicy pops of fresh color
  • 1 cup diced cucumber adds that cool crisp crunch you want
  • 1 medium red bell pepper diced, sweet and crunchy
  • 1/2 cup diced red onion a little bite, not too strong
  • 1/2 cup chopped Kalamata olives salty and rich, brings that Mediterranean vibe
  • 1/4 cup chopped sun-dried tomatoes optional, deep and tangy layers
  • 1/4 cup fresh parsley finely chopped, brightens up the whole mix
  • 2 tbsp fresh dill finely chopped, brightens up the whole mix
  • 3 tbsp extra virgin olive oil for dressing, sharp and smooth buddies
  • 2 tbsp lemon juice for dressing, sharp and smooth buddies
  • 1 tbsp red wine vinegar for dressing, sharp and smooth buddies
  • 2 cloves garlic grated or crushed, because garlic just gotta be there
  • 1 tsp Dijon mustard or grainy, adds little spark
  • salt and pepper to taste, season like you mean it

Instructions
 

Instructions

  • Cook barley according to package directions. Drain and rinse under cool water to cool.
  • While barley is cooking, combine chickpeas, tomatoes, cucumber, bell pepper, onion, olives, sun-dried tomatoes (optional), parsley, and dill in a large bowl.
  • In a small bowl, whisk olive oil, lemon juice, vinegar, garlic, Dijon, salt, and pepper until fully combined.
  • Add cooled cooked barley to bowl along with the dressing and mix well.
  • Pop that bowl in your fridge for 30 minutes if you can. It lets flavors settle in and deepen, but you can totally eat it a bit sooner if you gotta wait.

Notes

Makes approximately 8 cups of salad, or roughly 5 servings of 1.5 cup. Increase to 4 servings of 2 cups for a large meal. Leftovers can be stored in the fridge for 3-4 days. Not suitable for freezing.