| Level: | Easy |
| Total: | 1 hr 20 min |
| Active: | 30 min |
| Yield: | 6 to 8 servings |
Ingredients
- Kosher salt
- 1/2 cup pearl barley
- 1/2 cup extra-virgin olive oil
- 3 small zucchini, cut into 1/2-inch chunks
- 6 ears of corn, kernels cut off
- Freshly ground pepper
- 3 tablespoons red wine vinegar
- 4 scallions, thinly sliced
- 1 cup finely chopped fresh basil
- 3/4 cup crumbled goat cheese
Instructions
- Bring a pot of salted water to a boil. Add the barley; cook until tender, 45 to 50 minutes. Drain well and transfer to a large bowl.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the zucchini and cook, stirring, until browned, 4 to 5 minutes. Add the corn and cook until just tender, 2 to 3 minutes. Season with 1/2 teaspoon salt and a few grinds of pepper. Add the vegetables to the barley and let cool.
- Whisk the vinegar, the remaining 6 tablespoons olive oil, 1/4 teaspoon salt and a few grinds of pepper in a small bowl. Pour the dressing over the barley salad, add the scallions and basil and toss. Top with the goat cheese.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 309 |
| Total Fat | 18 g |
| Saturated Fat | 5 g |
| Carbohydrates | 33 g |
| Dietary Fiber | 5 g |
| Sugar | 5 g |
| Protein | 8 g |
| Cholesterol | 8 mg |
| Sodium | 456 mg |
Reviews
I’ve made this often every summer for the past 5 summers. The only change I typically make it replacing the barley with pearl couscous if I can’t find quick cooking barley at the store.
It was really good! It went perfect with fish.
I replaced the goat cheese with feta and it worked well
I replaced the goat cheese with feta and it worked well
ANYTHING with goat cheese is amazing in my book, but I loved that the barley didn’t get soggy (like a pasta or couscous would) the day after for leftovers. delicious with tomatoes as well!
So good!