Barley Salad

My sister-in-law made a barley salad last labor day. I was thinking fondly of that salad the other day and decided to make one of my own. This one is nothing like hers, but was good anyway! The Gorgonzola cheese is added to the warm barley making it melt slightly and add a luscious cream texture to the dish.


  • 1 & 1/2 cups medium pearled barley

  • 4 cups beef broth

  • 4 ounces Gorgonzola cheese crumbles

  • 12 ounces thinly sliced cooked beef*

  • 1/2 cup onion-chopped

  • 1/2 cup red bell pepper-chopped

  • 1 & 1/2 tsp minced garlic

  • 1 tsp cilantro

  • 2 tsp parsley

  • 1/2 tsp dry mustard powder

  • 1/2 tsp kosher salt

  • 1/2 tsp black pepper

  • 2 tbsp red wine vinegar

  • 2 tbsp balsamic vinaigrette dressing**


1. Bring beef broth to boil, add barley, reduce to a simmer, cook 35 minutes
2. Pour barley into a bowl (its okay if it still has a little bit of liquid on it)

3. Add onion, pepper, garlic, cilantro, parsley, mustard, salt & pepper

4. Stir in cheese

5. Stir in beef strips
6. Make dressing by mixing the red wine vinegar with the balsamic vinaigrette.

7. Pour the dressing on and stir to combine
8. Refrigerate overnight if you can then reheat when ready to serve otherwise, serve promptly

*I like to use John Soules Angus Beef Fajita Strips, they are precooked and come in a bag.  I usually get them at Wal-Mart

**My favorite brand is Maple Groves Farms Fat Free Balsamic Vinaigrette, it works great on salads, as a marinade and in all kinds of sauces