Imagine a salad that captures the essence of summer in every vibrant, colorful bite - where hearty grains dance with juicy stone fruits, and nutrient-packed kale provides a robust backdrop of flavor. This Stone Fruit Kale Barley Salad isn't just a recipe; it's a culinary journey that transforms simple ingredients into a masterpiece that will tantalize your taste buds and impress even the most discerning food lovers. Whether you're seeking a light lunch, a stunning side dish, or a conversation-starting potluck contribution, this recipe promises to elevate your summer dining experience.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup barley
- 2 cups water
- 4 cups kale, chopped
- 2 cups stone fruits (peaches, plums, or cherries), diced
- 1/2 cup feta cheese, crumbled
- 1/4 cup almonds, sliced
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
Instructions
- Begin by rinsing the barley under cold water in a fine mesh strainer. This helps to remove any debris and excess starch.
- In a medium saucepan, combine the rinsed barley and 2 cups of water. Bring to a boil over medium-high heat.
- Once boiling, reduce the heat to low, cover the saucepan, and let the barley simmer for about 30 minutes, or until tender and the water is absorbed. Stir occasionally to prevent sticking.
- While the barley is cooking, prepare the kale. Rinse the kale leaves under cold water, then remove the tough stems and chop the leaves into bite-sized pieces.
- In a large mixing bowl, combine the chopped kale with 1 tablespoon of olive oil and a pinch of salt. Massage the kale with your hands for about 2-3 minutes until it becomes tender and slightly wilted.
- Next, prepare the stone fruits. Wash and dice the peaches, plums, or cherries, removing any pits as necessary. Set aside.
- Once the barley is cooked, remove it from the heat and let it cool slightly for about 5 minutes. Fluff it with a fork to separate the grains.
- Add the cooked barley to the bowl with the massaged kale. Then, add the diced stone fruits, crumbled feta cheese, and sliced almonds.
- In a small bowl, whisk together the remaining olive oil, lemon juice, and a pinch of salt and pepper to create the dressing.
- Pour the dressing over the salad mixture and toss gently to combine all the ingredients evenly.
- Adjust the seasoning with additional salt and pepper, if desired, and serve the salad immediately or refrigerate it for up to an hour before serving to allow the flavors to meld.
- This Stone Fruit Kale Barley Salad can be served as a refreshing side dish or a light main course. Enjoy!
Tips
- Choose peak-season stone fruits for maximum flavor and sweetness
- Massage the kale thoroughly to break down its tough fibers and enhance digestibility
- Let the salad rest for 10-15 minutes before serving to allow flavors to meld
- Toast the almonds lightly for an extra layer of nutty depth
- Use fresh, high-quality olive oil and freshly squeezed lemon juice for the dressing
- For a protein boost, consider adding grilled chicken or chickpeas
- Store any leftovers in an airtight container in the refrigerator for up to 2 days
- Experiment with different stone fruits based on seasonal availability
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 12g
Fat: 18g
Saturated Fat: 5g
Cholesterol: 15mg
