Warm Barley Salad with Roast Corn, Tomatoes & Feta

by May 2nd, 2011 // Recipes, Sides, Veggie Friendly

Warm Barley Salad with Roast Corn, Tomatoes & Feta

Our sweet little basil plant is just thriving in our picture window bending more towards the sun each day. Even though it’s not big and mature, we cannot resist trimming a few leaves off now and again. I find that the wee ones have such a lovely and delicate taste.

Finally, my kid agrees. He’s added basil to his list of acceptable greens and even requests that it be added to his pizza when we’re out at the local joint. But alas, tonight we were making barley, not pizza and cooking barley takes FOR-ever!

We used the rice cooker to make the barley and just let it cook along all by itself. We used the extra time and the leftover grains for a little barley art project. I grabbed some glue and construction paper and let my kid go to town. Once he’d made his glue pattern, we poured barley on top, let it sit a minute and then shook off the excess revealing some pretty awesome pictures.

Now let’s talk about this warm salad: Truly worth every moment of waiting. So healthy, so delicious, sooooo becoming a staple this summer.

Warm Barley Salad with Roast Corn, Tomatoes & Feta

Prep Time: 10 minsĀ  Cooking Time: 1 1/2 hours (mostly unattended)

1 cup pearled barley
3 cups water
1 tablespoon olive oil
1 shallot, diced very small
1 tablespoon unsalted butter
1 15oz can corn kernels, drained + rinsed
juice of one small lemon
1/2 pint small cherry tomatoes, cut in half
1/4 cup crumbled feta
10 small basil leaves, torn
1 teaspoon fresh chopped chives (optional)
salt & pepper

1. Simmer barley in 3 cups water for 1 1/4 hours. (We used the rice cooker for this.)
2. Heat olive oil and butter in a large skillet over medium heat.
3. Add shallots and cook until translucent.
4. Add corn and cook until kernels begin to get toasty.
5. Turn the heat down to medium low, transfer cooked barley to skillet and drizzle with lemon juice. Stir to combine and cook for 2 or 3 more minutes.
6. Take skillet off the heat, stir in tomatoes and feta.
7. Transfer barley to serving dish and garnish with basil, chives, salt and pepper to taste. Enjoy warm.

Makes: 4 to 6 servings

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2 Comments on “Warm Barley Salad with Roast Corn, Tomatoes & Feta”

  1. 1.) Jacqueline
    May 4th, 2011

    This looks fantastic!! Always looking for delicious light meals, especially when they include feta!!!!!

  2. 2.) Macki
    May 5th, 2011

    I brought this to a party and it was devoured by all!!!

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