Description
Experience the vibrant taste of the Mediterranean with this Barley Greek Salad made in an Instant Pot. This refreshing and nutritious salad combines pearl barley with crunchy vegetables, creamy feta cheese, and a zesty dressing, making it perfect for a quick lunch or as a side dish for dinner. The Instant Pot not only simplifies the cooking process but also ensures perfectly cooked barley in no time. Whether you serve it on its own or pair it with grilled proteins, this salad is versatile and ideal for meal prepping. Enjoy a burst of fresh flavors that will make your taste buds sing!
Ingredients
Scale
- 1/2 cup Pearl barley
- 1 cup Chicken broth
- 1/2 English cucumber (deseeded and diced)
- 1 cup grape tomatoes (quartered)
- 1/4 Red onion (finely diced)
- 1/4 cup Kalamata olives (pitted and chopped)
- 1 cup Greek feta cheese (crumbled)
- 1/4 cup Olive oil
- 1/4 cup Red apple vinegar
- 1 tsp Garlic powder
- 1 tsp Mustard powder
- Salt and pepper to taste
Instructions
- Cook the Barley: In the Instant Pot, combine 1/2 cup pearl barley and 1 cup chicken broth with a pinch of salt. Set to high pressure for 15 minutes, then perform a quick release.
- Make the Dressing: While the barley cooks, whisk together 1/4 cup olive oil, 1/4 cup red apple vinegar, 1 tsp garlic powder, and 1 tsp mustard powder in a mason jar.
- Dress the Barley: Transfer hot barley to a mixing bowl and pour the dressing over it. Stir well and let sit for 5-10 minutes to absorb flavors.
- Finish the Salad: Add diced cucumber, quartered tomatoes, finely diced red onion, chopped olives, and crumbled feta cheese to the barley. Toss gently until combined.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Instant Pot
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 280
- Sugar: 3g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 20mg