This barley Greek salad is packed with fresh, bright Mediterranean flavors and vegetables. The Instant Pot speeds up the cooking time for the barley, making this an easy weekday lunch. This salad is so flavorful you will forget that it is healthy, too!
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Why This Recipe Works
Barley is a highly underrated grain, let's be honest. There is a huge turn toward using different grain options, but barley kind of gets the short end of the stick (unless we are talking about Beer - of course).
This Greek salad gives barley the recognition it deserves! The Instant Pot cooks the barley up in 15 minutes, which significantly cuts down the prep time. In the time it takes to chop your vegetables and make the vinaigrette, your barley will be ready to go. The best part is the versatility. Use up any vegetables you have in your fridge for this salad!
The vinaigrette is nothing fancy, but packs a punch. With simple pantry staples, you can make a tangy, savory vinaigrette in a measuring cup, or even a mason jar.
Ingredients
- Pearl barley: Pearl barley has the husk and outer bran removed. It is not necessarily considered a whole grain, but it is still extremely filling.
- Chicken broth: Cooking the barley in chicken broth adds another element of flavor to the salad.
- Greek feta: Greek feta is often made with a mix of sheeps and goats milk. It is the perfect balance between creamy and tangy.
- Vegetables: Grape tomatoes, red onions, cucumbers, red onions, and kalamata olives. These are classic elements of a greek salad, but feel free to add whatever you have on hand.
- Dressing: Olive oil, red wine vinegar, garlic powder, oregano and mustard powder. This dressing is heavy on the tang!
A full list of ingredients with measurements is located on the recipe card, below.
Instructions
START WITH...
Collecting all your ingredients - This will make cooking so much easier. Gather all the spices you will need, and keep them nearby.
Chop your ingredients - Dice the cucumber and red onion, quarter the grape tomatoes, and pit and roughly chop the kalamata olives.
Cook the barley in the Instant Pot with chicken broth, and a little bit of salt, for 15 minutes on HI pressure. Quick release once the cooking time is up.
While the barley is cooking, mix together the dressing ingredients in a measuring cup or a mason jar. Because this dressing uses powdered mustard instead of liquid mustard, it may not emulsify completely - that is fine.
Once the pressure is released, transfer the barley to a large mixing bowl. While the barley is still hot, add the dressing to the barley and stir. Let the barley sit in the dressing for 5-10 minutes.
Add the vegetables and feta to the barley, and combine. Serve room temperature or chilled.
Expert Tip
If you do not have an Instant Pot, you can still make the barley on the stove. It will take approximately 30 minutes for the barley to cook, using a 1:3 ratio.
Substitutions
- Pearl barley: You can use farro, or quinoa in place of barley.
- Chicken broth: Keep the recipe vegetarian with vegetable stock, or just water.
- Red wine vinegar: Lemon juice will work well in place of red wine vinegar.
- Mustard powder: Regular dijon mustard is a good substitution.
Variations
- Meat: You can add grilled shrimp, canned tuna or chicken to this salad to add some extra protein.
- Legumes: Add in some chickpeas to add in some extra legumes and nutrition to the salad.
Equipment
This is what I used to make this recipe - Please be mindful that different equipment and cooking utensils may yield varying results. Most of my favourite equipment can be found on my storefront.
Storage
Store leftover salad in an airtight container for 2-3 days. It will get better as it sits!
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This recipe was originally published in November, 2020. It was updated in March, 2022 to include process shots, detailed instructions and tips for making the best barley Greek salad every single time!
Barley Greek Salad {Instant Pot Barley}
Ingredients
- ½ cup Pearl barley
- 1 cup Chicken broth
- ½ English cucumber deseeded and diced
- 1 cup grape tomatoes quartered
- ¼ Red onion finely diced
- ¼ cup Kalamata olives pitted and chopped
- 1 cup Greek feta cheese crumbled
For the Dressing
- ¼ cup Olive oil
- ¼ cup Red wine vinegar
- 1 teaspoon Garlic powder
- 1 teaspoon Mustard powder
- Salt and pepper to taste
Instructions
- Cook the barley: Cook the barley in the Instant Pot with chicken broth, and a little bit of salt, for 15 minutes on HI pressure. Quick release once the cooking time is up.½ cup Pearl barley, 1 cup Chicken broth
- Make the dressing: While the barley is cooking, mix together the dressing ingredients in a measuring cup or a mason jar. Because this dressing uses powdered mustard instead of liquid mustard, it may not emulsify completely - that is fine.¼ cup Olive oil, ¼ cup Red wine vinegar, 1 teaspoon Garlic powder, 1 teaspoon Mustard powder, Salt and pepper to taste
- Dress the barley: Once the pressure is released, transfer the barley to a large mixing bowl. While the barley is still hot, add the dressing to the barley and stir. Let the barley sit in the dressing for 5-10 minutes.
- Finish the salad: Add the vegetables and feta to the barley, and combine. Serve room temperature or chilled.½ English cucumber, 1 cup grape tomatoes, ¼ Red onion, ¼ cup Kalamata olives, 1 cup Greek feta cheese
Equipment
- Mixing Bowl
Notes
- If you do not have an Instant Pot, you can still make the barley on the stove. It will take approximately 30 minutes for the barley to cook, using a 1:3 ratio.
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