Barley, Radicchio and Nectarine Salad

by on in Mains, Salads and Buddha Bowls, Sides
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This vibrant dish is everything I love in a summer salad. It’s sweet, bitter and a little tart. The blend of flavors, the texture, the colors… I’m obsessed with this simple meal.

I’ve been loving barley way too much lately. Luckily, it has some great health benefits. Barley is an ancient grain that’s high in fiber, antioxidants, vitamins and minerals. Want to learn more about barley? Check out this link.

The combination of mild nutty-flavored barley with bitter radicchio and sweet nectarines is beyond delicious. This salad also features golden raisins, fresh mint, avocado, red onion and an olive oil, orange and ginger dressing that brings out the flavors of these delicious fruits and vegetables. It’s flavor-packed and so full of goodness.

Thanks to the addition of barley, this salad is light and fresh, but filling at the same time. It’s the perfect salad for those warm summer days, totally share-worthy and a beautiful side dish you can bring to your next barbecue or dinner party. This is a fuss-free recipe everyone will enjoy!

The recipe is super easy so I suggest eating it shortly after you make it. But if you want to make this healthy salad ahead of time, then keep the dressing in a different container, otherwise, it will get soggy and unappetizing.

If you try this amazing summer recipe, let us know what you think, tag us on Instagram @mondaydreamsblog or leave a comment below. We love hearing from you!

Barley, Radicchio and Nectarine Salad

Vibrant, healthy and incredibly delicious Barley Salad. This vegetarian salad is a great side dish and perfect for warm summer days. It’s sweet, bitter and a little tart, the most scrumptious blend of flavors.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 20 minutes

Ingredients
  

  • ⅔ cups pearl barley
  • 2 cups chopped radicchio
  • 2 medium nectarines, chopped
  • 1 small red onion,* thinly sliced
  • 1 small Hass avocado, peeled and chopped
  • ¼ cup mint, finely chopped
  • 2 Tbsp golden raisins
  • Sea salt and pepper to taste

DRESSING

  • 2 Tbsp olive oil
  • 2 Tbsp orange juice
  • 1 Tbsp + 1 tsp balsamic vinegar
  • 2 tsp apple cider vinegar
  • 2 tsp coconut nectar or maple syrup
  • 2 tsp finely grated ginger

Instructions
 

  • First, cook the barley. Rinse well, add barley to a small saucepan and cover it with lots of water. Bring it to a boil, then lower the heat and simmer for 20 - 25 minutes; until tender. Drain and rinse with cold water.
  • While the barley is cooking prep the rest of the ingredients.
  • Add all the dressing ingredients to a small bowl and whisk until combined. Set aside.
  • Add the cooked barley, radicchio, nectarines, onion, avocado, mint and raisins to a big bowl. Add the dressing, sea salt and pepper to taste, and gently toss to combine.
  • Enjoy this vibrant salad!
  • If you are making this salad ahead of time, keep the dressing in a different container until you are ready to eat it, or it will get soggy.

Notes

* I don’t like the strong taste of raw onions, so I place the sliced onions in a small bowl and cover them with boiling water. After ten minutes, I drain and rinse the onions with cold water. Bye-bye pungent taste, hello delicious mild flavor. 

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