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My daughter-in-law, Lindsay served this lovely Greek-Style Avocado and Barley Salad recently at a family get-together. "This has to be the prettiest salad ever!" I said, as it was passed around the table. Then I tasted it. Wow! Not only was it beautiful, but fabulously delicious too.
It's become one of our favorite salads, one that I know I'll be making again and again. And you know what? This is one of those salads that's super versatile and could take on a zillion different faces.
Lindsay used farro for her salad. I substituted barley, but either works well. Quinoa would also be delicious, as would Israeli couscous. You could add cucumbers, fresh corn, raw or grilled zucchini, heirloom tomatoes, bell peppers, etc. I've used Salata Ricotta in place of the Feta cheese, which was wonderful; but shaved Parmesan would be a delightful substitution as well. See what I mean about versatile?
This Greek-Style Avocado and Barley Salad is perfect for serving a crowd, but it also keeps well and leftovers make delicious lunches for school or work. It's a perfect meal served on it's own or as a side to grilled entrees. Try it, I think you'll love it as much as we do!
P.S. Scott and I are in California this week. We're loving it and have already packed in a ton of adventures, with a family wedding, a visit to an avocado ranch and now, a trip up the lovely California coast. We'll be sharing pictures later this week.
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Greek-Style Avocado and Barley Salad
Ingredients
- 1 ½ cups uncooked barley
- 3 cups water
- Ingredients for the almonds:
- ½ cup sliced almonds
- 1 teaspoon extra virgin olive oil
- 1 teaspoon melted butter
- ¼ teaspoon kosher salt or fine sea salt
- Ingredients for the dressing:
- 3 tablespoons red wine vinegar
- 3 tablespoons olive oil
- 1 tablespoon honey
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- Ingredients for the salad:
- 1 5- ounce bag baby arugula
- 1 large Ripe California Avocado, pitted, peeled and thinly sliced
- 1 cup cherry or grape tomatoes, halved or quartered
- ½ medium red onion, thinly sliced
- ¼ cup Kalamata olives, halved
- ½ cup Feta cheese, crumbled
Instructions
- Combine barley and water in a medium size pot. Bring to a boil, then reduce to a low simmer and cover with lid slightly ajar. Cook for 35-45 minutes or until water has been absorbed. Remove from heat, stir and allow to cool to room temperature.
- Preheat oven to 325˚F. Combine almonds, olive oil and salt in a medium size baking pan. Bake for 8-10 minutes or until light golden brown, stirring to redistribute after 5 minutes. Remove from oven and set aside to cool.
- Combine all dressing ingredients in a glass jar and shake well to combine. Set aside.
- Combine cooked and cooled barley, avocado, arugula, tomatoes, red onion and olives in a large serving bowl (or platter). Add the prepared dressing and toss gently to coat. Taste and add a bit more salt, if needed. Top with Feta cheese and toasted almonds.
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What do you think about subbing brown basmati rice, I gave a ton of it?!
Hi Lynn, it would be quite different than this but I think it would be delicious!
I asked my husband to help me look for an avocado barley salad or similar and he came across your recipe. I was already at the grocery store so we went for it! It took me a while to make but it was absolutely delicious and nutritional. Thanks so much for sharing this healthy yet yummy salad recipe. I look forward to trying it again with the same grain your daughter-in-law used when she introduced it to you.
It's just such a healthy recipe all the way round, isn't it Hong? We're so glad you like it!
I loved this salad. I am not a fan of quinoa, so I tried the farrow. It was delicious. And as a side note, was skeptical of keeping as leftovers, but it was just as delicious the next day. Thank you for such a delicious and versatile sa
beautiful looking salad! a meal in itself!
What a gorgeous salad... love the barley in there.
Dear Chris, looking at the pictures on FB, you must have an absolutely wonderful time in California this week - I would love to vistit California one day...
Onto the salad, these salads are my favorites ones, healthy, colorful and a combination of grains and veggies - a true feast for the eyes as well as for the body!
Thanks for another very delicious and inspirational recipe!
What I like about your salads is that they can replace a meal and are so refreshing. Love the clicks 🙂
Hi Chris, this is a gorgeous salad, really gorgeous. And I love the ingredient list. I can see this being the summer salad for us 2014.
As you say - SO pretty and I'm sure SO delicious - I seem to live on avocados at the moment so this is perfect!
Mary
This is Absolutely beautiful, I can add chicken and couscous then I will have a complete meal. Thanks for sharing your daughter in law's recipe.
Very pretty and adaptable to so many tastes!
Any salad that has avocado in it makes me a fan of it! This looks so fresh and screams out SUMMER!
It really looks amazingly fresh and vibrant! I bet it is wonderful. Can't wait for the photos - just love a good adventure 🙂 Happy travels!
This looks delicious Chris! Soooo totally yummy! You know I love me some Greek and I just love the dressing too!
Ahhh!! Just look at those gorgeous, perfectly ripe but not too ripe avocado slices!!! Simple perfection, no? What a fabulous salad, I love the colors and versatility. This one is a keeper!
What a glorious salad! Bet it would work with bulgar too.
Gorgeous salad, Chris! So perfect for summer! I've been following you on IG, looks like you've been having a great trip to CA!
Sounds terrific printed it and will possibly try it father's day when grilling steaks
Pinned and cannot wait to make..Always GLORIOUS pics!
This is a lovely salad. I love barley and it's nice to just put it in a salad instead of it getting swallowed up by broth.
A romantic getaway up the California coast? You lucky, well-deserving couple, you. Have a wonderful getaway and I'm going to eat all this salad before you get back. It looks terrific!
Looks delicious! Love the use of barley. I've never tried mixing avocado with Greek salad, but it sounds amazing! 🙂
Very pretty and I like the dressing ingredients! I'm craving tomatoes now... Gotta get some this weekend:@)
I'm also thinking orzo, gorgeous and versatile!!