Recipe courtesy of Gina Neely and Pat Neely
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 Pasta Salad

Recipe courtesy of Michele Urvater

Asian Noodle Salad

Recipe courtesy of Ree Drummond

Frisee Salad with Egg and Bacon

Recipe courtesy of Katie Lee

Rich Beef Barley Soup

Recipe courtesy of Ina Garten

Salmon Salad

Recipe courtesy of Ina Garten

Black Bean Salad

Recipe courtesy of Guy Fieri

Curried Chicken Salad

Recipe courtesy of Ree Drummond

Fall Salad

Recipe courtesy of Tyler Florence

Chopped Caprese Salad

Recipe courtesy of Nancy Fuller

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          powered by PubExchange

          Get Cooking