Barley & Zucchini Mason Jar Salad

9 25 657
Ingredients Minutes Calories
Prep Cook Servings
10 min 15 min 1
Barley & Zucchini Mason Jar Salad
Health Highlights


3 tbsp Olive Oil, Extra Virgin
1/4 cup Pearl barley, dry
1/2 cup Water
1/2 medium Zucchini (halved and thinly sliced )
1 tbsp Red wine vinegar
1/2 cup Cherry Tomatoes (halved)
1/2 cup chopped Green bell pepper
1 pinch Salt
1 dash Black pepper


Heat 1 tablespoon olive oil in a small skillet over medium high heat. Sauté 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 1 tbsp 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 and 1 tbsp oil into the bottom of the mason jar. Add tomatoes, barley, zucchini then bell pepper on top. Seal and refrigerate until serving.

Nutrition Facts

Per Portion

Calories 657
Calories from fat 431
Calories from saturated fat 67
Total Fat 48 g
Saturated Fat 7.4 g
Trans Fat 0.0 g
Polyunsaturated Fat 4.3 g
Monounsaturated Fat 28.5 g
Cholesterol 0
Sodium 527 mg
Potassium 731 mg
Total Carbohydrate 53 g
Dietary Fiber 13.9 g
Sugars 12.2 g
Protein 9.9 g

Dietary servings

Per Portion

Grain 2.1
Vegetables 3.4

Energy sources