Greek Grain Salad
This recipe is a great way to introduce grains to the whole family. If rye or wheat berries are not available, no big deal! Substitute any[ whole grain you like, brown rice, kamut and wild rice are all great alternatives.]
- 1 pound barley
- 1/2 pound rye berries
- 1/2 pound wheat berries
- 1 cup pitted, halved kalamata olives
- 1 cup crumbled feta cheese
- 1 cup 1/4-inch diced cucumber
- 1 cup 1/4-inch diced tomato
- 1/2 cup 1/4-inch diced red onion
- 1/2 cup chopped parsley leaves
- 1/2 cup chopped dill
- 1/4 cup cider vinegar
- 1/4 cup minced dill
- 4 cloves garlic, minced
- 3/4 cup olive oil
- Salt and pepper
Make the salad: Bring a large pot of water to a boil. Add the barley and cook for 15 minutes. Using a sieve, remove barley from the water and transfer to a bowl.
Bring the water back to a boil and salt, to taste. Add the barley and rye and wheat berries and cook, stirring occasionally, until tender, about 30 to 40 minutes. Drain, transfer to a bowl, and cool.
When cool, combine with the remaining ingredients.
Meanwhile, make the Dressing: Whisk together the vinegar, dill, and garlic. While whisking, drizzle in the oil to make a smooth dressing. Season with salt and pepper, to taste.
Toss the salad with the dressing and serve.
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