Feta & Cranberry Barley Salad with Lemon Vinaigrette Recipe
This Feta & Cranberry Barley Salad with Lemon Vinaigrette is a refreshing, nutritious dish combining chewy pearl barley with sweet dried cranberries, tangy feta cheese, crunchy toasted nuts, and fresh baby spinach. Tossed in a zesty lemon vinaigrette with a hint of honey and garlic, this salad offers a perfect balance of flavors and textures. Ideal as a light lunch or a wholesome side, it’s easy to prepare and can be enjoyed immediately or chilled to enhance the taste.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
Grains
- 1 cup pearl barley
- 2 cups water or vegetable broth
Salad Mix
- ½ cup dried cranberries
- ½ cup crumbled feta cheese
- ¼ cup toasted walnuts or almonds, chopped
- 2 cups baby spinach, chopped
- 2 tbsp fresh parsley, chopped
Lemon Vinaigrette
- 3 tbsp olive oil
- 1 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1 tsp honey
- 1 garlic clove, minced
- Salt and black pepper to taste
Instructions
- Cook the Barley: Rinse 1 cup of pearl barley under cold water thoroughly. In a medium pot, combine the barley with 2 cups of water or vegetable broth and bring to a boil. Reduce heat to a simmer, cover, and cook for about 25–30 minutes until barley is tender. Drain any excess liquid and let the barley cool to room temperature.
- Make the Lemon Vinaigrette: In a small bowl, whisk together 3 tablespoons of olive oil, 1 tablespoon of fresh lemon juice, 1 teaspoon of Dijon mustard, 1 teaspoon of honey, and 1 minced garlic clove. Add salt and freshly ground black pepper to taste, whisking until the dressing is well combined and emulsified.
- Assemble the Salad: In a large mixing bowl, combine the cooled barley, ½ cup dried cranberries, ½ cup crumbled feta cheese, ¼ cup chopped toasted walnuts or almonds, 2 cups chopped baby spinach, and 2 tablespoons chopped fresh parsley. Gently mix to distribute the ingredients evenly.
- Dress & Toss: Drizzle the prepared lemon vinaigrette over the salad mixture. Toss gently but thoroughly to ensure all ingredients are coated evenly with the dressing, enhancing the flavor throughout the salad.
- Serve & Enjoy: Serve the salad immediately for fresh texture or refrigerate for about 30 minutes to allow the flavors to meld beautifully. This salad can be served chilled or at room temperature depending on preference.
Notes
- To save time, you can prepare the barley a day in advance and refrigerate it until ready to use.
- Alternative nuts like pecans or pine nuts can be used if preferred.
- For a vegan option, omit feta cheese or substitute it with a plant-based cheese alternative.
- If dried cranberries are too sweet, you can soak them in warm water for a few minutes to soften and reduce sweetness.
- Adjust salt and pepper in the vinaigrette according to taste since feta cheese adds saltiness.
Keywords: feta cranberry barley salad, lemon vinaigrette salad, healthy barley salad, Mediterranean vegetarian salad, easy summer salad
