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Toasted Barley Salad With Fava & Fennel

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  • Yield: Serves 6-8 1x



For the salad:

  • 1 cup pearl barley
  • 1/2 teaspoon salt
  • 2 lbs fresh fava beans or 1 cup shelled (fresh or frozen)
  • 1/2 fennel bulb, shaved
  • 14 mint leaves, thinly sliced
  • 1/3 cup feta cheese
  • 1/3 cup walnut halves

For the dressing:

  • 1 shallot, minced
  • 1 garlic clove, minced
  • 1/4 cup extra-virgin olive oil
  • 2 teaspoons lemon zest (approx from 1 lemon)
  • 1 1/2 tablespoons lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper


  1. Preheat oven to 350 degrees.
  2. On a baking sheet, place barley in preheated oven until lightly toasted, about 8-10 minutes. Remove from oven and place in a medium saucepan with 3 cups of water and salt.
  3. Bring water to a boil over high heat. Reduce heat to low, cover and cook for 45-60 minutes, or until tender and the water is absorbed.
  4. While the barley is cooking, prepare the dressing by adding shallot, garlic, olive oil, lemon zest and juice, salt, and pepper to a small bowl. Whisk together until combined.
  5. In a large bowl, combine cooked barley, fava beans, fennel, mint, feta and walnuts. Add dressing and toss to combine. Salt and pepper to taste.