Photo: Greek Grain Salad Recipe
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.
Ingredients
Salad:
- 1 pound barley
- Salt
- 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
Dressing:
- 1/4 cup cider vinegar
- 1/4 cup minced dill
- 4 cloves garlic, minced
- 3/4 cup olive oil
- Salt and pepper
Directions
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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By anutka
Irvine, CA
on January 28, 2012
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I love this salad. It is great to one to take to parties. This recipe makes a lot of salad so usually I make 1/2 recipe for all ingredients but a whole recipe for salad dressing. If you have dressing leftovers works great on any others greens. It is a great dish to make a day head but make sure to take it out about 30-40 minutes before serving to let it come to a room temperature. It tastes so much better at room temperature which lets olive oil dressing become creamy and yummy vs somewhat solid after being in the fridge. Great healthy recipe. Will make again and again.
By stephanbetins_7...
Rehoboth Beach, DE
on May 16, 2010
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It is so good, and yes it makes a whole bunch but I just give it out after dinner as a take home package and still have so much for the week. It is very easy to switch the grains. I simply use up what is in my pantry and make great things. For example, today I made it with red whole grain rice, millet, and rye berries. I have also made it with quinoa, wheat berries, and brown rice. The dressing, feta, and olives is what really makes this jump. I served it with gyros tonight and made it a perfect meal.
By Chef #1293042
Michigan
on January 23, 2010
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This recipe is wonderful way to get grains into diet. I would recommend reducing the recipe size (since it makes an huge amount, or keeping the cooked grains separate (chop and keep vegetables separate then add the tomatoes, feta and dressing when ready to serve. I am going to try freezing the cooked grains for future use in both this salad and other creative recipes.
Read all 14 reviews