Sunday Supper | Barley Salad

Do any of you go to the bulk bin and stockpile ingredients that you never use?  Welcome to me and hazelnuts.  I had all of these plans to make a hazelnut spread but it hasn't happened yet so I have been adding them to dishes when I can.  Today it was a barley salad with arugula, feta, and cucumbers.  I love throwing grains in with salads because it makes the dish way more filling than just a salad with greens.  This dish is also good for nursing mothers because barley is a galactagogue.  


  • 1 cup of barley
  • 3 cups of water
  • 1 cup hazelnuts chopped 
  • 2 tablespoons fresh lime juice
  • 1/2 cup parsley chopped
  • 1/2 cup greek feta
  • 1 cucumber skinned and chopped
  • 1 cup fresh arugula
  • 1/4 cup olive oil
  • 1 teaspoon apple cider vinegar
  • 1 clove of garlic minced
  • salt to taste


  1. Soak 1 cup of barley for one hour.  
  2. Heat over to 350 degrees.  Chop hazelnuts in half and roast for 12 minutes 
  3. Add pre-soaked barley to a pot with 3 cups of water.  Bring to a boil and then lower to simmer and cover and cook for 25 minutes or until tender and water is absorbed. Remove from heat.
  4. Add vinegar, parsley, garlic, olive oil and lime juice to a bowl.  Whisk together and add salt to taste.

To serve:  Toss barley with lime dressing.  Add arugula, cucumber and hazelnuts.  Mix together.  Top with feta.

Serves: 4