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Dinner recipe · from the recipe book

Italian Turkey Farro-Style Barley Salad

Golden seared turkey breast and chewy pearl barley tossed with baby spinach, sweet cherry tomatoes and basil in a lemony garlic tahini dressing with a Parmesan finish.

Italian Turkey Farro-Style Barley Salad

Ingredients

  • 1 cup200 gPearl barley, dry
  • 3⅓ cups800 gWater
  • 1¼ lb560 gTurkey breast, boneless skinlesscut into 1-inch strips
  • 1½ tbsp20 gOlive oil
  • 2 tsp2 gDried oregano
  • 3 cloves9 gGarlicminced
  • ¾ tsp4 gSalt
  • ½ tsp1 gBlack pepper
  • 5 cups loosely packed150 gBaby spinach
  • 2 cups300 gCherry tomatoeshalved
  • ½ medium60 gRed onionthinly sliced
  • ⅔ cup leaves15 gFresh basiltorn
  • ¼ cup60 gTahini
  • ¼ cup60 gLemon juice
  • ⅓ cup grated30 gGrated Parmesan

Steps

  1. Bring the water to a boil in a large skillet with deep sides, add the barley, cover and simmer for 30 to 35 minutes until tender and chewy; drain any extra water, spread the barley on a plate to cool, and wipe out the skillet.
  2. While the barley cooks, make the dressing: whisk the tahini, lemon juice, one-third of the garlic and half of the salt with 2 to 3 tablespoons of cold water until smooth and pourable.
  3. Toss the turkey with the oregano, the remaining half of the salt and the black pepper.
  4. Heat the olive oil in the skillet over medium-high heat and cook the turkey for 6 to 8 minutes, turning, until golden and 165°F (74°C) inside; add the remaining two-thirds of the garlic for the last minute, then move the turkey to a plate to rest.
  5. In a large bowl, toss the spinach, cherry tomatoes, red onion and cooled barley with half of the dressing.
  6. Top with the turkey and basil, drizzle with the remaining half of the dressing, and sprinkle with the Parmesan before serving.

Contains: Milk, Gluten, Sesame.

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Saved in the Every Helping recipe book on October 24, 2026.

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