Mediterranean Eggplant and Barley Salad
A fresh and flavorful barley salad featuring roasted eggplant, olives, and vibrant vegetables that capture the essence of a Mediterranean meal.
Ingredients
Main ingredients
- 1 cup barley the hearty base that soaks up flavors
- 1 medium eggplant diced, roasted until tender and golden
- 1 red bell pepper diced, adds a sweet crunch
- 1 cucumber diced, makes things fresh and cool
- 1/2 cup red onion finely chopped, adds a mild zing
- 1/2 cup cherry tomatoes halved, juicy bursts of flavor
- 1/4 cup kalamata olives pitted and sliced, salty, briny goodness
- 1/4 cup feta cheese crumbled, tangy and creamy
- 2 tablespoons olive oil for roasting and dressing
- 1 tablespoon red wine vinegar adds a tang to the salad
- 1 teaspoon dried oregano earthy and herby
- Salt and pepper to taste, seasons right to bring it all home
Instructions
Instructions
- Rinse the barley in cold water and cook it in your pressure cooker with about 2 cups of water. Seal the lid and let the pressure build. Set cooking time for around 20 minutes.
- Once done, let the pressure go with natural release so the grains stay fluffy. Drain any leftover water and set barley aside to cool a bit.
- While barley cooks, toss the diced eggplant with a splash of olive oil, salt, and pepper. Spread it on a baking sheet for roasting.
- Roast eggplant in your preheated oven at 400 degrees Fahrenheit for 20 minutes until golden and tender. You might wanna toss halfway through so it cooks even.
- Chop up your veggies—bell pepper, cucumber, onion, tomatoes—and slice the olives.
- In a big bowl, combine cooked barley, roasted eggplant, all the chopped veggies, olives, and crumbled feta cheese.
- Whisk olive oil, red wine vinegar, oregano, salt, and pepper together and pour over your salad. Toss everything gently and serve chilled or at room temp. It works real good either way.
Notes
Store your salad in an airtight container and keep it in the fridge. It should last 3 to 4 days with all the flavors still fresh. Just give it a gentle toss before eating again.