Grain salads are a hearty, wholesome dinner option — especially during summer months, when we tend to keep thing light and fresh. We’re into this Barley Salad with Kale, Pistachios, and Feta, as seen on Eats Well With Others. Read on for the recipe below!
Barley Salad with Kale, Pistachios, and Feta
- 1 1/2 cups barley
- sea salt, to taste
- 1 large bunch of kale
- 1 tbsp olive oil
- 1 large clove garlic, slivered
- zest of 2 lemons
- 1 tbsp chopped dill
- 1 (15 oz) can white beans, drained and rinsed
- 4 oz feta cheese, crumbled
- 1/3 cup pistachios, lightly toasted
- freshly ground black pepper and red pepper flakes, to taste
In a large pot, combine the barley with 3 cups water and 3/4 tsp salt. Bring to a boil, then cover and turn the heat to low, simmering until liquid is absorbed, about 45 minutes.
Meanwhile, tear the kale leaves from their stems and coarsely chop them. Rinse if necessary.
Heat the oil in a large pan over medium heat, then add the garlic, cooking until fragrant, about 30 seconds. Add kale and a few pinches of salt. Cook until wilted, stirring frequently. Transfer the kale to a large bowl and then stir in the lemon zest, dill, white beans, feta, and pistachios. When the barley is done, stir in the barley.
Season to taste with salt, black pepper, and red pepper flakes. Serve warm or at room temperature.