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Pepper and cucumber salad with barley

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Ingredients for 4 servings:

  • 2 spring onions
  • ½ bell pepper(s), yellow
  • ½ bell pepper(s), red
  • 150 g cucumber(s)
  • vegetable broth
  • 200 g barley, pre-cooked (ready-made product)
  • 3 tbsp white wine vinegar
  • 3 tbsp olive oil
  • 1 tsp mustard
  • 1 tbsp sugar
  • 1 tsp lemon juice
  • salt and pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

vegan, vegetarian

Cook the barley, covered with vegetable broth, for about 20 minutes. Then let it cool completely. In the meantime, finely chop the cucumber, bell pepper, and spring onions and then toss them with the barley. For the dressing, combine the white wine vinegar, olive oil, mustard, sugar, lemon juice, pepper, and salt. Pour the dressing over the vegetables and barley and mix. The salad can be refrigerated for several days.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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