This post contains affiliate links. For more info, click here!
I just love mason jar salads! The presentation is beautiful, and they make wonderful weekday work lunches. All the prep can be done a day or two ahead of time, making it super simple! I recently came across the cookbook Mason Jar Salads by Julia Mirabella and I found some really great mason jar ideas! There's not only salads, but smoothies, breakfasts, and other types of lunch recipes. There is also a list of recipes for homemade dressings that accompany the salads. This cookbook is handy and super useful!
I had some zucchini to use up, so when I stumbled across the Barley and Zucchini Salad, I knew it was the one to make! I'm also a huge barley lover and thought they would taste great together. I went and picked some tomatoes and a green pepper out of the garden and got started!
This recipe was phenomenal! It's full of great flavor combos. The toasty flavor from the barley was perfect, along with the favor from the zucchini being lightly fried. When it's all cooled and mixed together, it makes such a wonderful salad. I cannot wait to try more since I loved this one so much!
Barley and Zucchini Salad
1 pint jar sized serving
What you need:
2 tablespoons olive oil, divided
1/4 cup quick cooking barley
1/2 cup water
1/2 medium to large zucchini, halved and thinly sliced
1 tablespoon red wine vinaigrette
1/2 cup halved grape tomatoes
1/2 cup bell pepper, chopped
salt and pepper
pint sized mason jar
Heat 1 tablespoon olive oil in a small skillet over medium high heat. Saute the barley in the olive oil, until browned and toasted. Remove from heat and set aside.
Pour the 1/2 cup water into a small saucepan, with a pinch of salt and bring to a boil. Pour in the quick cooking barley, cover and simmer for 10-15 minutes until liquid is absorbed and barley is cooked through. Remove from heat, set aside to cool.
In a small skillet, heat the remaining olive oil over medium high heat. Add the sliced zucchini and fry on each side until golden brown. Remove to a paper towel lined place, sprinkle with salt and pepper and cool.
Pour the vinaigrette into the bottom of the mason jar. Add tomatoes, barley, zucchini then bell pepper on top. Seal and refrigerate until serving.
Mason Jar Salads by Julia Mirabella
Released May 2014, Ulysses Press
I received this cookbook for review. This does not affect my opinion in any way.
Did you enjoy this post? Sign up here to receive new posts by email or follow the Hot Eats and Cool Reads board on Pinterest here!
On the blog... one year ago: Rigatoni Alfredo Bake with Chicken and Summer Veggies
Two years ago: Apple Blueberry Quick Bread