60 minutes
Delight in the hearty texture of barley paired with the creamy tang of green goddess dressing, sharp pickled onions, and crumbly feta cheese. An ensemble of flavors and textures, this salad is a refreshing take on grains with a burst of herbaceous charm.
Pearl Barley
cups
cups
Red Onion, sliced
each
cups
cups
cups
cups
Avocado, halved and scooped out
each
Lime, juiced
each
Flat Leaf Parsley, chopped
cups
Cilantro, chopped
cups
Chives, chopped
bunch
Garlic, microplaned
cloves
cups
Kalamata Olives, pitted and chopped
cups
1. Cook the Barley
Place the barley in a fine-mesh sieve and rinse under cold running water until the water runs clear. In a medium pot, add rinsed barley, two cups of water, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 30-40 minutes, or until the barley is tender and the water has been absorbed.
2. Prepare the Pickled Onions
In a small saucepan, combine one cup of rice vinegar, a half cup of water, and a half cup of sugar. Bring to a boil, stirring until the sugar dissolves. Place the sliced red onions in a heatproof bowl. Pour the hot pickling liquid over the onions, and place a piece of paper towel over the bowl to ensure they are submerged. Let sit at room temperature until cooled, then transfer to the refrigerator.
3. Make the Dressing
In a blender, combine the mayonnaise, buttermilk, avocado, lime juice, parsley, cilantro, chives, and 1 microplaned garlic clove. Blend until smooth and creamy.
4. Dress the Salad
In a large bowl, gently mix the cooked and cooled barley with the pickled onions (to taste), Kalamata olives, and half of the Green Goddess dressing. Just before serving, fold in the crumbled feta cheese. Taste and adjust seasoning with salt and pepper if needed or add more of the dressing.
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