Recipe courtesy of The Neelys
Barley Greek Salad
Total:
4 hr 15 min
Active:
10 min
Yield:
4 to 6 servings
Level:
Easy
Total:
4 hr 15 min
Active:
10 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

Combine the barley, 3 cups water and a pinch salt in a medium-size saucepan. Bring to a boil, reduce the heat to low and simmer until the barley is tender, about 45 minutes. Drain in a colander and let cool. 

Combine the tomatoes, feta, olives, mint, bell pepper and shallots in a bowl. Add the cooled barley. 

Whisk together the red wine vinegar and olive oil in a separate small bowl. Season with salt and pepper. Dress the salad and toss. Cover with plastic wrap and place in the refrigerator until ready to serve. 

Cook's Note

It's best to make the barley salad at least 3 hours ahead of time so the flavors have time to mingle.

IDEAS YOU'LL LOVE

Greek Grilled Eggplant Steaks

Recipe courtesy of Ree Drummond

Greek-Style Stuffed Peppers

Recipe courtesy of Ellie Krieger

Chicken Salad Contessa

Recipe courtesy of Ina Garten

Green Salad with Mustard Vinaigrette

Recipe courtesy of Ina Garten

Chopped Nicoise Salad

Recipe courtesy of Ellie Krieger

Strawberry and Spinach Salad

Recipe courtesy of The Neelys

Warm Spinach Salad

Recipe courtesy of Rachael Ray

Orzo Salad

Recipe courtesy of Giada De Laurentiis

Arugula Salad with Pickled Red Onions and Champagne Vinaigrette

Recipe courtesy of Valerie Bertinelli

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking