Barley & Zucchini Jar Salad

Name: Barley & Zucchini Jar Salad
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Cuisine: American
Ingredients: Olive oil 2 tbsp; Barley ¼ cup; Water ½ cup; Zucchini ½; Red wine vinaigrette 1 tbsp; Cherry tomatoes ½ cup; Bell pepper ½ cup; Salt; Black pepper

a delicious barley salad

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25m
Serves 4
Easy
(1)

Ingredients

	2 tbsp Olive oil divided
	¼ cup Barley quick cooking
	½ cup Water
	½ Zucchini medium to large zucchini, halved and thinly sliced
	1 tbsp Red wine vinaigrette
	½ cup Cherry tomatoes halved
	½ cup Bell pepper chopped
	Salt to taste
	Black pepper to taste

Nutritional information

Calories

6.3g

Fat

0mg

Cholesterol

90mg

Sodium

Carbohydrate

1.1g

Protein

Cuisine:

American Recipes

Ingredients

2 tbsp Olive oil
divided
¼ cup Barley
quick cooking
½ cup Water
½ Zucchini
medium to large zucchini, halved and thinly sliced
1 tbsp Red wine vinaigrette
½ cup Cherry tomatoes
halved
½ cup Bell pepper
chopped
Salt
to taste
Black pepper
to taste

Barley & Zucchini Jar Salad

I adore this Barley & Zucchini Jar Salad for a filling and delicious lunch option. The secret to great flavor in this salad is the barley toasting step. Toast for a few minutes in a skillet with oil until golden brown. This step brings an added flavor level that will blow your mind!

Start by toasting the barley in a small skillet with olive oil. Finish cooking the barley by simmering in water until all absorbed and the barley is cooked through. Fry zucchini on each side until golden brown. Assemble the salad by pouring the vinaigrette into the bottom of the jar. Add tomatoes, barley, zucchini then bell pepper in layers and refrigerate until you are ready to serve.

To make my version of Barley & Zucchini Jar Salad, you will need the following ingredients:

Ingridiens for Barley & Zucchini Jar Salad

Steps to make Barley & Zucchini Jar Salad

1	Sauté barley	10
Place 1 tablespoon of olive oil in a skillet over medium-high heat. Add the barley to the pan and sauté until browned and toasted. Remove the skillet from heat and set to one side.
2	Cook barley	15
Place ½ a cup water in a small saucepan. Add a pinch of salt and bring the water to a boil. Add the toasted barley to the pan and cover with a lid. Simmer for 10-15 minutes until the liquid is completely absorbed and the barley is cooked through. Remove the saucepan from the heat and set aside to cool.
3	Fry zucchini	5
Heat the remaining olive oil over medium high heat in a small skillet. Add the thinly sliced zucchini and fry until golden brown on each side.
4	Drain and season	5
Remove the cooked zucchini to a plate lined with a paper towel. Season the zucchini with salt and pepper and leave to cool.
5	Layer the salad into a jar	5
Pour the vinaigrette into the bottom of a mason jar. Add the tomatoes, cooked barley, cooked zucchini and the chopped bell pepper in layers in that order.
6	Chill	30
Seal the jar and chill in the refrigerator until serving.
7	Serve
Pour the contents of the jar into a bowl or enjoy straight from the jar!

This Barley & Zucchini Jar Salad is a delicious lunch which you can prepare in advance. Try it out soon and don’t forget to tag #CookMeRecipes in your healthy lunch posts.

Jelena Mardere

Jelena is an interior designer and young mom! As a busy working mom, her time is precious so she’s always looking for a quick and efficient way to get things done. Jelena is very creative, but has a strong practical side. She loves trying new things and travels a lot, especially around Europe. The kitchen is Jelena’s safe space, where she can let her creative side out and dedicate herself to her favorite hobby - cooking!