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Barley Salad with Grilled Eggplant, Feta & Mint

Barley Salad with Grilled Eggplant, Feta & Mint

Chelsea Colbath
An easy, middle eastern-inspired grain salad filled with grilled vegetables, fresh herbs, and a tangy red wine vinaigrette.
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Ingredients
  

  • 1 cup pearled barley dry
  • 3 cups water
  • 1 large eggplant
  • 1 large red onion
  • 1 jalapeno optional
  • 1/2 cup walnuts
  • 4 oz feta cheese or about 1/2 cup, crumbled
  • 1/4 cup basil
  • 1/4 cup mint
  • extra olive oil salt, and pepper, to taste

Vinaigrette

  • 2 Tablespoons red wine vinegar
  • zest and juice from 1 lemon
  • 1/4 cup olive oil
  • 1 Tablespoon dijon mustard
  • 1 teaspoon maple syrup or honey
  • 1/2 teaspoon salt
  • 1/4 teaspoon each black pepper and garlic powder

Instructions
 

  • 1. Cook barley: add barley, water, a drizzle of olive oil, and a pinch of salt to a medium pot. Bring to a boil, then cover and reduce to simmer and cook for 45 minutes. Set cooked barley aside in a large bowl, uncovered, until needed.
  • 2. Turn on your grill to medium-high (alternately, preheat oven to 400 degrees Fahrenheit). Slice eggplant into 1-inch rounds. Peel and slice red onion into 1/2-inch rounds. Leave the jalapeno whole, if using. Drizzle veggies with olive oil, and season generously with salt and pepper.
  • 3. Place vegetables onto the grill, and cook for about 3 minutes per side, flipping once. If roasting, cook for 25 minutes or until tender. Remove vegetables from the grill, and slice the eggplant and onion into about 1-inch cubes. Slice off the jalapeno's stem, and remove seeds (if less heat is desired). Thinly slice the jalapeno. Put all the chopped vegetables in the bowl with the cooked barley.
  • 4. Roughly chop the walnuts, basil, and mint. Crumble the feta. Add everything into the bowl with the barley.
  • 5. Put all vinaigrette ingredients into a small bowl or jar, and whisk/shake to combine. Pour over the salad, and toss. Serve with an extra handful of chopped herbs, if desired.
  • 6. Store leftovers in the fridge for up to 1 week. This salad can be eaten slightly warm, room temperature, or cold, and tastes great at all three temperatures.

Notes

If you don't have access to a grill, the eggplant, onion, and jalapeno can be roasted in the oven. See recipe for details.