Barley Salad with Feta and Orange Shallot Vinaigrette
Servings: 8
Ingredients
- 2 cups uncooked pearled barley
- 1 teaspoon salt
- Zest and juice of 1 cara cara orange
- Juice of 1/2 lemon
- 1/4 cup minced shallot
- 1/2 cup extra virgin olive oil
- 1/2 teaspoon kosher salt, plus additional for seasoning to taste
- 1/2 teaspoon ground black pepper, plus additional for seasoning to taste
- 5 oz baby spinach, roughly chopped
- 1 cup raw walnuts, chopped
- 1 cup crumbled feta cheese
- 1 pint cherry tomatoes, quartered
Instructions
- Place the barley in a large saucepan and fill the pot with water. Stir in 1 teaspoon salt and bring to a boil. Reduce the heat to a simmer, and let cook for 45 minutes to 1 hour, or until al dente. Drain, place in a large serving bowl, and set aside to cool.
- While the barley cools, make the vinaigrette. Whisk together the orange zest and juice, lemon juice, shallot, olive oil, and kosher salt and pepper.
- When the barley is room temperature, add the spinach, walnuts, feta cheese, and cherry tomatoes to the serving bowl. Pour the vinaigrette over the top and toss to combine. Season to taste with additional salt and pepper, and enjoy! Goes great with a high quality piece of seafood.