Yid.Dish: Warm Barley Salad with Apple & Feta


Once upon a time – not that long ago – Sundays were my favorite day to hunker down in the kitchen, tune into NPR, whip out the leftover CSA vegetables, and cook/bake a few delicious dishes with leftovers that would keep me happy all week.  But not these days.  These days, my Sundays are crammed full with details for my wedding, which is coming up two weeks from today.

Don’t get me wrong, I’m incredibly psyched to put together table seating charts and delegate sheva brachot, but it doesn’t leave much time or mental space for things like, say, remembering to take a batch of cookies out of the oven or stir a pot of chili before it scorches.  On Sundays like these, I need much quicker recipes – ones that will taste great and sustain me as I check off the last to-dos before the big “I do.”

Hopefully I’ll get my (our!) Sundays back in the near future.  Until then, here’s my recipe for the supremely fast and fool- proof, not to mention nourishing and delicious, warm barley salad with apple & feta.


Warm Barley with Apple & Feta
A burst of fresh parsley and lemon juice pair with sharp feta crumbles in this warm barley dish, which comes together in about 30 minutes.  Try serving it as an exciting alternative side to the traditional potato kugel.
Serves 4

2/3 cup pearl barley
2 celery ribs 1/4 inch dice
Two apples of choice, peeled, cored, and cut into 1/4–inch dice
1/2 cup crumbled feta cheese
4 tablespoons fresh lemon juice
3 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh parsley
salt / pepper to taste

Boil barley in large sauce pan, partially covered until tender, about 30 minutes.
Meanwhile, chop celery, apple, and parsley.

Drain barley and transfer, still warm, into a bowl. Add celery, apples, parsley, feta, lemon juice, olive oil, salt and pepper to taste. Toss salad until combined. Serve warm or room temperature.

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4 Responses to “Yid.Dish: Warm Barley Salad with Apple & Feta”

  1. Alla Staroseletskaya Says:

    I found another the EXCELLENT recipe of the salad with barley. Enjoy as much as you can:

    Alla Staroseletskaya
    “Cooking with Yiddishe mama”

  2. Yael Says:

    I’ve made a similar type of salad with whole wheat cous cous, even faster!

  3. Farmer Freed Says:

    I tried this recipe tonight and it was delish! I highly recommend adding fresh pomegranate seeds for some color and they made the dish all the more seasonal too.

  4. Leah Koenig Says:

    Wow Emily – the pomegranate seed addition sounds amazing. I’m also thinking that adding a little pomegranate juice to the dressing (instead of/in addition to the lemon juice) could be tasty…

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