Barley Salad with Kale, Pistachios, and Feta
When warm weather hits, grain salads make for the perfect light meal. This barley salad with kale, pistachios, and feta is a great summer side or dinner salad.
Yield: 4-6 servings
  • 1½ cups barley
  • sea salt, to taste
  • 1 large bunch of kale
  • 1 tbsp olive oil
  • 1 large clove garlic, slivered
  • zest of 2 lemons
  • 1 tbsp chopped dill
  • 1 (15 oz) can white beans, drained and rinsed
  • 4 oz feta cheese, crumbled
  • ⅓ cup pistachios, lightly toasted
  • freshly ground black pepper and red pepper flakes, to taste
  1. In a large pot, combine the barley with 3 cups water and ¾ tsp salt. Bring to a boil, then cover and turn the heat to low, simmering until liquid is absorbed, about 45 minutes.
  2. Meanwhile, tear the kale leaves from their stems and coarsely chop them. Wash if necessary.
  3. Heat the oil in a large pan over medium heat and then add the garlic, cooking until fragrant, about 30 seconds. Add in the kale and a few pinches of salt. Cook until wilted, stirring frequently. Transfer the kale to a large bowl and then stir in the lemon zest, dill, white beans, feta, and pistachios. When the barley is done, stir in the barley.
  4. Season to taste with salt, black pepper, and red pepper flakes. Serve warm or at room temperature.
Nutrition Information
Serving size: ⅙th of recipe
Recipe by Joanne Eats Well With Others at