Barley Blueberry Salad with Blue Cheese


  • 2 cups water
  • 1/2 cup pearl barley
  • 1 cup blueberries
  • 1 cup chopped tomatoes
  • 2 tbs fresh mint, chopped
  • 2 tbs fresh parsley, chopped
  • 1/4 cup scallions, sliced on bias
  • 1/3 cup lemon juice
  • 2 tbs olive oil
  • 1/4 cup blue cheese crumbles
  • kosher salt and black pepper to taste
  • In a medium saucepan, bring water and barley to a boil.
  • Reduce heat, cover and simmer for 45-50 minutes until most of the water is absorbed and the barley is tender.
  • Drain any remaining water and transfer cooked barley to a large bowl and cool.
  • Add the remaining ingredients and stir to combine.
  • Refrigerate for at least 2 hours to allow the flavors to blend.
  • Serve cold or at room temperature.

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