Golden Barley Salad with Roasted Red Grapes and Lemon Thyme Vinaigrette

Ingredients

• •1 cup pearl barley
• •2 cups water
• •2 cups red grapes, halved
• •1 tablespoon olive oil
• •1/2 teaspoon salt, divided
• •1/4 teaspoon black pepper, divided
• •1/3 cup chopped fresh parsley
• •1/4 cup toasted almonds, chopped
• •1/4 cup crumbled feta cheese (optional)
• •1 tablespoon fresh lemon juice
• •2 teaspoons lemon zest
• •1 teaspoon Dijon mustard
• •1 teaspoon fresh thyme leaves
• •1/4 cup extra virgin olive oil

Instructions

1. 1

   Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. 2

   Rinse the pearl barley under cold water. In a medium saucepan, combine the barley and water. Bring to a boil, reduce the heat to low, cover, and simmer for 25-30 minutes or until the barley is tender and the water is absorbed. Remove from heat, fluff with a fork, and let it cool.

3. 3

   While the barley cooks, arrange the halved red grapes on the prepared baking sheet. Drizzle with 1 tablespoon of olive oil, sprinkle with 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. Toss to coat and roast in the oven for 15-20 minutes, or until the grapes are soft and slightly caramelized. Remove from the oven and set aside to cool.

4. 4

   In a small bowl, whisk together the fresh lemon juice, lemon zest, Dijon mustard, fresh thyme leaves, 1/4 teaspoon of salt, 1/8 teaspoon of black pepper, and 1/4 cup of extra virgin olive oil to make the vinaigrette. Set aside.

5. 5

   In a large mixing bowl, combine the cooked and cooled barley, roasted grapes, chopped fresh parsley, toasted almonds, and crumbled feta cheese (if using).

6. 6

   Pour the lemon thyme vinaigrette over the salad and gently toss to evenly coat all the ingredients.

7. 7

   Taste and adjust seasoning with additional salt and pepper, if needed. Serve immediately or refrigerate for 1-2 hours to allow the flavors to meld. This salad can be served either warm or cold.