Photo: Barley Greek Salad Recipe
Ingredients
- 1 cup pearled barley
- Kosher salt
- 2 cups yellow and red cherry tomatoes, halved
- 1/2 cup crumbled feta cheese
- 1/2 cup pitted kalamata olives
- 3 tablespoons chopped fresh mint
- 1 small red bell pepper, seeded, ribs removed and diced
- 1 shallot, minced
- 3 tablespoons red wine vinegar
- 2 tablespoons extra-virgin olive oil
- Freshly ground black pepper
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.
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By skamuda
Willowbrook, IL
on August 12, 2012
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This is fabulous, always liked Greek Salad, but thought something was missing. Who would of thought it was barley? Delicious. I did make double the salad dressing and added garlic cloves and seeded and seasoned cucumber. The picture appears to have cucumbers, but the recipe was missing them.
By debbie6122
lincoln city
on June 29, 2012
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This was very good will make it again
By ellep512_12957485
Simsbury, 45
on June 06, 2012
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This recipe looked amazing, but I actually found it pretty bland. I used all the ingredients but I wasn't particular about measuring. I'm going to try it again too make sure I'm adding enough of the flavoring ingredients, especially the mint. I also think I'll make it with orzo pasta, maybe I just don't like barley, but I found it ill-suited for this recipe.
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