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Barley salad with peas, favas, and arugula

Cindy Graebner of Fickle Hill Old Rose Nursery is our neighbor at the Arcata Farmers’ Market, and she shared this recipe with us last weekend.  Many of these ingredients will soon appear in gardens and on Farmers’ Market tables, so we thought it would be a fun one to share.  Mmmmm... can’t you just taste springtime awakening?

Serves 8


2 cups cooked barley, preferably popped

5 T olive oil

2½ T red wine vinegar

1 cup shelled fresh fava beans

1 cup shelled fresh peas

2 cups arugula leaves, halved

3 plum tomatoes – seeded and finely chopped

Additional whole arugula leaves

The salad: 

Whisk together the oil and vinegar, adding a little salt to taste.

Add cooked barley and toss to cool

Cook favas in a pot of boiling salted water for 3 minutes.

Add peas and cook till tender. Drain.  Cool in a bowl of ice water.  Drain again.

Add favas and peas to the barley, along with arugula, tomatoes, and toss to combine, seasoning generously with salt.

Put salad on a plate and garnish with additional arugula.

This entry is related to the following products. Click on any of them for more information.
Greens: Arugula, Fava Beans,