Pearl barley tomato salad
Sometimes – every so often – a good meal is just a series of coincidences… I had been planning on making a salad for lunch using leftovers that I had in the fridge. Getting rid of all we still had just before heading of for three weeks… Seemed like the sensible thing to do. However, some of the goodies in my fridge were in less then perfect shape and had to be tossed into the bin instead of in my salad… ;( I had planned on pomegranate, carrot and some other greens in the salad but it was just not meant to be.
Instead I used all the stuff that was still edible, tomatoes, feta and some dried cranberries I still had too. Tugging into the salad I realized how good this really was! With the pomegranates and the carrot it would have been a completely different salad, but this was just as good, if not better, then what I had originally planned. I love making up salads with whatever I have on hand. In this case I used pearl barley for the main ingredient which I love for it’s texture and taste. If I had the choice I would have gone for spelt which I love just a tiny bit more, but this would be good with some leftover rice, couscous or maybe even with some pasta if you’d had some.
For the next three weeks I’ll be enjoying a lot of Asian food, so I’m pretty sure I’ll come back filled with ideas for new dishes. I’ve decided to go completely off line for the next three weeks, with maybe just the occasional instagram here and there, but don’t expect to hear from me much! Initially I thought of bringing my Ipad and checking in regularly but in the end I will end up working. I know how I am and while it makes sense in a way to never be fully offline when you’re self employed, I also think that taking the time to truly relax is important too!
In the meantime I hope you’re all gonna work on your entry for the homemade photography challenge as you still have until the end of this month to complete it. I already know what the next challenge is gonna be and while not wanting to spoil the surprise it has vaguely something to do with our trip.
Enjoy and I will ‘see’ you again beginning of March!
Pearl barley salad with tomato and feta
Yield: 1
Cook Time: 12 min
Total Time: 12 min
Ingredients:
- 75 gr pearl barley
- 2 tomatoes
- 2 tbsp dried cranberries (if you do not have cranberries or don't like cranberries you can use dried apricots, raisins or any other dried fruit you like)
- 1 tbsp pinenuts
- 1 tbsp pumpkin seeds
- 30 gr feta
For the dressing:
- 2 tbsp cottage cheese
- 1 tbsp olive oil
- 1 tbsp sweet vinegar
- salt
- pepper
- pinch of smoked paprika powder
Directions:
- Cook the barley according to package instructions. Once cooked, drain and leave to cool.
- Chop the tomatoes into small cubes and crumble the feta
- Make a dressing with all the ingredients, taste and adjust for pepper and salt where needed. I used Sweet muscat vinegar but you can use any other sweet vinegar you have.
- Roast the pinenuts and the pumpkin seeds and set aside. Chop the cranberries
- Assemble your salad by putting all the salad ingredients into a bowl, give it a good toss and then add the dressing. Don't put all the dressing in, but use some and then check for taste. I didn't even use half.
Recipe by Simone van den Berg
Appetizer
Asian
Bread
Breakfast
Desserts & other sweets
Healthy
My meals are never planned and always the result of a series of coincidences…
Your salad is wonderful. Totally my kind of food.
Have a great time in Asia, eat well and enjoy the beauty that surrounds you!
Cheers,
Rosa
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oh gosh Simone!! The salad looks so yum and vibrant. I don’t mind having an entire bowl for lunch
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Dat ziet er lekker en gezond uit!
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What a pretty salad, I love the colors and textures. Have a wonderful trip!
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Das sieht ganz bestimmt lecker aus! Gesund, und wie
!
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Nice and healthy Simone! Enjoy your time away!
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I really think some of my best creations have come together from cobbled together bits left in my fridge and pantry. Your salad is pure inspiration. Have a wonderful unconnected holiday (but do bring back pictures and food ideas).
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I don’t like barley that much but I am loving the idea of the salad
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Yup salads like these usually happen on the spur with off-hand stuff from the fridge … and they do always taste grand! Have a ball Simone on your travels … be safe and come back with many tales!
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Gosh, I envy you being totally offline for three weeks! You’ll either love it or be wondering about what you’re missing. I suspect you’ll be loving it. Thanks for leaving this great looking salad for us to eat while you’re gone. Have a great trip, and I look forward to seeing you on your return.
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Hope you’re having fun eating Asian food!!
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I can so relate with what you’ve said how a good meal can be a series of coincidences…that has happened for me as well in those fridge foraging occasions! This salad certainly looks and sounds like a winner!
Enjoy your travels and looking forward to you stories and photos when you return!
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I love this sponatneous meal! Every component is wonderful!
MMMMMMM!
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I meant spontaneous!
Yummy!
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These are the best kinds of salads..the ones just thrown together with whatever you want to use up in the fridge and pantry. We call them garbage salads
That said…I love to try this salad…the tomatoes with cranberries – tart plus fruity and a little acidic, sounds like such a great bite! I’d love to try it with rice! I hope you’re enjoying your travels, and I’m looking forward to hearing about it and seeing photos from it!
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Wow, i love this tomato salad recipe , thanks for sharing this.
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