Barley, Feta, and Pear Salad Recipe

Barley, Feta, and Pear Salad Recipe

  • 1/3 cup pearl barley
  • 3 tablespoons walnuts
  • 1/2 cup packed fresh flat-leafed parsley leaves
  • 1 celery rib
  • 1/2 small head radicchio (about 1 1/2 ounces)
  • 1/2 firm-ripe pear
  • 1/4 cup crumbled feta
  • 2 tablespoons fresh lemon juice
  • 1 1/2 tablespoons extra-virgin olive oil
  1. Preheat oven to 375°F.
  2. In a 2-quart saucepan three fourths full with boiling water boil barley, partially covered, until tender, about 30 minutes.
  3. While barley is cooking, in a baking pan toast walnuts in middle of oven until golden, about 7 minutes. Chop parsley. Cut celery and radicchio into 1/4-inch dice. Peel and core pear and cut into 1/4-inch dice.
  4. Drain barley in a sieve and transfer to a bowl. Add feta to barley and add nuts, parsley, celery, radicchio, pear, lemon juice, oil, and salt and pepper to taste. Toss salad until combined.
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