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September 10, 2013

Recipe for barley, artichoke, sun-dried tomato and feta salad with zahtar dressing {vegetarian}

Barley, artichoke, sun-dried tomato and feta salad.

For years -- well, for decades -- I cooked barley only one way: in soup, with mushrooms and carrots and rich beef or chicken stock. So I missed out on decades of amazing warm and cold barley salads, and now I'm making up for lost time. Or for lost tastes. This barley, artichoke, sun-dried tomato and feta salad came together after a quick pantry raid and a short hop to the herb garden for some of the curly parsley I'm growing this year for the first time. The strong, salty flavors of the artichokes, tomato and cheese, plus the lemony flavor of a zahtar-based dressing, provide just the right counterpoint to the creamy barley. For a vegan salad, omit the cheese, and add some kalamata olives.

Barley salad with zahtar dressing.

Barley, artichoke, sun-dried tomato and feta salad with zahtar dressing

From the pantry, you'll need: pearl barley, artichoke hearts (marinated or plain), feta cheese, parsley, zahtar, lemon, olive oil, kosher salt, fresh black pepper.

Serves 6.

Ingredients

For the salad:
1 cup pearl barley, cooked according to package directions
1 cup chopped artichoke hearts (I like to use marinated ones here)
3 oz sun-dried tomatoes, chopped
1/4 cup chopped fresh parsley (curley or flat-leaf)
1/4 cup crumbled feta cheese (I use fat-free feta)

For the dressing:
Juice of 1 lemon
1/2 tsp zahtar
3 Tbsp olive oil
1/4 tsp kosher salt
1/4 fresh black pepper

Directions

Combine all salad ingredients in a large mixing bowl.

In a small jar with a tight-fitting lid, combine all of the dressing ingredients. Shake the jar vigorously to emulsify (thicken) the dressing.

Pour the dressing over the salad, and toss well. Let the salad sit for 10 minutes, and toss again.

Serve at room temperature or chilled.

[Printer-friendly recipe.]


More great grainy salad recipes in The Perfect Pantry:
Warm salad of kamut, cranberries and feta
Farro and kale salad with white beans and slow-roasted tomato
Lentil and chicken salad with raisins and feta cheese
Quinoa, avocado, tomato and black bean salad with chipotle lime dressing
Shrimp, couscous, feta and herb salad with tomato vinaigrette

Other recipes that use these pantry ingredients:
Moroccan chickpea barley salad, from Simply Recipes
Roasted beet salad with barley, feta and red onion, from The Kitchen
Mediterranean eggplant and barley salad, from Smitten Kitchen
Lentil and barley Greek-style salad with tomatoes, feta, and capers, from Kalyn's Kitchen
Barley and spinach Fall salad with maple syrup vinaigrette, from e-Curry

Need more ideas for how to create salads with pizzazz? Get Dress Up Your Salad, my e-book packed with easy mix-and-match recipes, full-color photos and a few fun videos. Exciting salad recipes from everyday ingredients can be just one click away, on any computer, tablet or smart phone, with the FREE Kindle Reading app. Click here to learn more.

Comments

I am loving this one; so many of my favorite flavors. I just used barley yesterday in a stuffed zucchini recipe!

Kalyn, I promise to use barley more often, for more than soup! I really do love it.

I love barley, and don't use it enough - the artichoke hearts, sun dried tomatoes are a great addition, but the zahtar dressing is what had me dreaming....

I am pinning this right away!

Sounds delicious to me. I can tell you how not to use barley--don't try and soak it like rolled oats for use in muffins . . . just trust me and don't even bother.
My kids did choke down the batch, though, so there's that.

I love these flavors, Lydia--great combo!

Sally, same here, but I do love the texture of barley, especially in salads.

Kirsten, I will take your word for it -- but now I can't stop thinking about it!

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  • My name is Lydia Walshin. From my log house kitchen in rural northwest Rhode Island, I share recipes that use what we keep in our pantries, the usual and not-so-usual ingredients that spice up our lives.

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