Barley, mushroom, feta and walnut salad
4 servings
30 minutes
Barley salad with mushrooms, feta cheese, and walnuts is a harmony of textures and flavors inherited from Russian cuisine. Barley adds richness to the dish, mushrooms provide depth and forest aroma, while feta adds a delicate salty note. The crunch of walnuts completes the composition, creating a perfect balance. A dressing of olive oil and balsamic vinegar highlights the natural flavors of the ingredients. This salad is great as a standalone dish or as a side to meat and fish. It can be served warm when the aromas are most pronounced or chilled to enjoy its freshness. It embodies the spirit of traditional Russian dishes adapted to modern taste preferences.
1
In a pan, heat butter and vegetable oil. Add finely chopped onion and sauté until soft for 5-7 minutes. Then add minced garlic and sauté for another minute. Add thinly sliced mushrooms, a spoon of thyme, salt, and pepper, and sauté for 10-14 minutes until the mushrooms start to caramelize.
- Butter: 1 tablespoon
- Vegetable oil: 1 tablespoon
- Onion: 0.5 head
- Garlic: 2 cloves
- Fresh mushrooms: 250 g
- Chopped fresh thyme: 2 teaspoons
- Salt: to taste
- Freshly ground black pepper: to taste
2
Meanwhile, boil the barley in boiling water until cooked. Drain and cool.
- Pearl barley: 1 glass
3
In a large bowl, mix barley, mushrooms, crumbled feta, and slightly chopped walnuts.
- Pearl barley: 1 glass
- Fresh mushrooms: 250 g
- Feta cheese: 50 g
- Roasted walnuts: 35 g
4
In a small bowl, mix olive oil, vinegar, and a little salt and pepper. Drizzle over the salad and mix well.
- Olive oil: 1 tablespoon
- Balsamic vinegar: 2 tablespoons
- Salt: to taste
- Freshly ground black pepper: to taste
5
Sprinkle with thyme on top and serve.
- Chopped fresh thyme: 2 teaspoons
