Simplicity in Salad-Form
July 21, 2010 at 10:42 am | Posted in Baking / Cooking, Food | 37 CommentsUnlike some vegans who feel compelled to go against the age-old stereotype that herbivores subsist entirely on twigs and leaves, I’m not afraid to say that I love salads. Think what you may, but in my eyes, a “salad” can be just about anything, and rarely involves lettuce when I’m in charge. Truly, how would this most basic and yet complex term be defined? Anything chilled and mixed with a dressing? Think about fruit salad- A sweet twist on the concept that everyone should be quite familiar with. And then there are bean salads, grain salads, and some bewildering “salads” from down south that involve mayo, pineapple, and bacon. They don’t always make sense, they aren’t always healthy, and I certainly don’t endorse them across the board, but it pains me to think that most people still imagine a sad bowl of limp, pale iceberg and maybe some tired old tomato wedges when I say the word “salad.”
On that note, I have come bearing salad, but not one of those obligatory, unwanted side salads that must be choked down in order to get to dessert. This salad here is comprised mainly of toothsome barley, making it a more wholesome interpretation of pasta salad, in a sense. Fresh, sweet peas take advantage of the season’s bounty, although frozen and thawed can absolutely work in a pinch. Add in a generous glug of vinegar for a pleasant acidic bite, a handful of chives, and you’re practically done. Simple almost to the point of brainlessly easy, it’s the perfect quick dish for a hot summer day, or lazy picnic any time. Just pack it up into little jars, and you’re good to go. It keeps well, both refrigerated and not, so you don’t have to worry about it spoiling while you go play outside.
Barley and Fresh Pea Salad
2 Cups Cooked Barley
1 Cup Shelled Peas, Blanched, or Frozen and Thawed
3 Ounces Vegan “Feta”
2 Tablespoons Rice Vinegar
1 Tablespoon Umeboshi Vinegar
1 Tablespoons Extra-Virgin Olive Oil
1/4 Cup Fresh Chopped Chives
2 Tablespoons Fresh Chopped Parsley
Salt and Pepper, to Taste
A salad like this hardly needs instructions, but here goes: Toss the cooked barley and peas in a bowl, crumble in the “feta,” drizzle in both vinegars and oil. Add the chopped herbs and toss well. Taste, and add salt and pepper as desired. Serve immediately, or cover and chill for up to three days.
Serves 4 – 6 as a Side Dish
37 Comments »
RSS feed for comments on this post. TrackBack URI
Leave a Reply
My Cookbooks
My Ebooks
Subscribe Via RSS
-
Sponsors:
-
-
Flickr Photos
More Photos Awards
Blog at WordPress.com. | Theme: Pool by Borja Fernandez. Fonts on this blog.
Entries and comments feeds.
Barley and peas…you know how to make an awesome salad!
Comment by mihl— July 21, 2010 #
looks yummy! who needs iceberg lettuce anymore?
lovely photo too :)
Comment by rachel— July 21, 2010 #
The peas in the photo are so bright, they look like candy! Sounds like a yummy salad.
Comment by veganhomemade— July 21, 2010 #
This is perfect for me-I always eat a vegan lunch and I’ve been needing some fresh ideas! You’re the best, Hannah!
Comment by DessertForTwo— July 21, 2010 #
Wow, you changed my mind about what “salad” is and could be. This looks perfect for the weather we have been having.
Comment by Oiyi— July 21, 2010 #
I’m always telling my mother that I hate salads, but what I really mean is that I hate HER salads which consist entirely of iceberg and a tomato. And blue cheese dressing. Ugh.
I love variety salads like this one…barley is definitely a favorite in my book. Love the crunch!
Comment by Joanne— July 21, 2010 #
Yay for salads, especially during the summertime! I love your idea of putting the salad into mason jars.
Comment by JoLynn-dreaminitvegan— July 21, 2010 #
salad in a jar! i love this presentation.
Comment by sophia— July 21, 2010 #
Your prolific creativity is simply delicious. You are a treasure!
Comment by Barbara DeGrande (Veganacious)— July 21, 2010 #
Those are the brightest green peas I’ve ever seen!
I admit, I’m a lettuce-hater, but a salad like this I can get down with.
Comment by Amber Shea @Almost Vegan— July 21, 2010 #
Oh my goodness this is fabulous!!!! I have a ton of barley in the pantry but generally stick to using it in the winter months but this is the most perfect summer salad!! thanks so much for sharing! Beautiful photos :)
Comment by Jennifer @ Maple n Cornbread— July 21, 2010 #
I love simple grain salads like this. I’d much rather eat that than a boring salad made of lettuce.
Comment by Kiersten— July 21, 2010 #
Mmm, I love barley salad, I usually make a copy of one that a friend makes for parties – barley, black beans, avacado, tomato…yum!
Comment by kala— July 21, 2010 #
I love the idea of this salad. It’s funny because I agree with you, but will admit I have some “salad baggage” for a different reason. When I was dieting it often felt like the only thing I could ever eat out, and still be sensible, was a salad, so the word is still a bit emotionally charged for me. Yet, I too think the category is so much more broad. I just got some fresh peas from the farmers’ market so now I think a grain salad is in order. May also try to incorporate some fresh corn as well. Yum!
Comment by Kelly— July 21, 2010 #
for a second I thought those were your awesome tret of cookeis but suprisingly it was a salad. wow just amazing! :)
Comment by Big Boys Oven— July 21, 2010 #
:) Barley rocks! Salad looks great xxx
Comment by Blissfully Vegan— July 21, 2010 #
I’ve just recently re-fallen in love with peas (cheap and delicious!) so this look lovely.
Must say, the worst “salads” I’ve ever heard of come from the US – those horrific (forgive me if you like them…) jello salads with meat and pickle and tomatos and things congealed inside green lime jello… Gives me the heebie jeebies!
Comment by Hannah— July 21, 2010 #
Greetings from southern Manitoba! That has got to be one of the most delicious looking salads I have ever come across…your photo is fab…the ingredients…yummy’…can’t wait to try this ‘treat’. p.s. LOVE your blog…I am a fairly new ‘fan’….cheers, Valerie.
Comment by Valerie— July 22, 2010 #
What a stunning salad! I find your blog to be such a joy to see and read. Thank you for sharing another fresh and healthy recipe!
Comment by Monet— July 22, 2010 #
I love barley! Especially pearl barley! THis salad looks so healthy and goooood!
Comment by Morgan— July 22, 2010 #
Barley,peas and fresh herbs that is so summery. I might start eating healthy this salad looks so good.
Comment by sensiblecooking— July 22, 2010 #
Salad in a jar is genius! Portable genius.
Comment by altrooheather— July 22, 2010 #
great salad, I love salads and your so on point, why just leaves? make it your own, in little jars how charming..
sweetlife
Comment by sweetlife— July 22, 2010 #
I love all sorts of salads! Leafy green ones, grain based ones, fruit, anything. It’s hard to find good salad recipes (and I’m not the best at making them up). I love how simple and yummy this one seems! And it has peas in it mmm.
Comment by Ashley— July 22, 2010 #
beautiful picture! i love the colors!
Comment by jacklyn— July 22, 2010 #
Sounds yummy. I agree, there is nothing wrong w/leaving the lettuce out of your salad more times than not. I do it all the time! Grain salads (particularly quinoa) are my fav. I wonder if this recipe would be good w/fresh parsley…
Comment by Hello Veggie— July 23, 2010 #
Ooh I can’t get enough of umeboshi vinegar, and those peas look wonderful! This recipe is definitely a keeper.
Comment by jodye717— July 23, 2010 #
i love salads… greens and all. plus, anything with feta rocks. your peas look almost too green to be true! yum!
Comment by miss v— July 23, 2010 #
I love salads too! But I’ve rarely seen them look as good as this. Hearty, fresh, and bright, I bet it is absolutely delicious. Lovely photo!
Comment by The Voracious Vegan— July 23, 2010 #
This recipe is perfect! I have a ton of fresh peas from my CSA share and have been trying to decide what to do with them. I’ve been tossing them in just about everything but I love how they star here.
Comment by cozydelicious— July 23, 2010 #
This salad looks wonderful!
Comment by Ingrid— July 26, 2010 #
Thanks for reminding me how versatile “salads” can be, Hannah. Yours looks wonderful.
Comment by Xiaolu @ 6 Bittersweets— July 26, 2010 #
Looks tasty! I will never tire of grain + legume salads!
Comment by Danielle— July 27, 2010 #
MMMMMMMMM,…a lovely summer’s salad!!
So tasty & refreshing too!
Comment by Sophie— July 27, 2010 #
Mmmm, grain salad!
Comment by Melisser— July 30, 2010 #
[...] oryginalnmy przepisie na blogu BitterSweet był jęczmień, ale jako że w sklepie ze zbóż znalazłam tylko orkisz, stwierdziłam, że chyba [...]
Pingback by Szybka sałatka z orkiszu i groszku « Z pamiętnika młodej weganki— October 26, 2010 #
I just thought I should let you know that this salad has been making my mouth water for way too long now. I think I should make it soon! Although I don’t think I would be able to find as yummy peas as the ones in your picture…
Comment by Lauren Hayes— March 24, 2011 #