Greek Grain Salad

Recipe courtesy Chef Jon-Paul Hutchins, Scottsdale Culinary Institute

Show: Sara's SecretsEpisode: Amazing Grains

Rated: 5 stars out of 5Rate itRead users' reviews (12)

RECIPE
COMMENTS & REVIEWS(12)

Cook Time:
45 min
Level:
Easy
Yield:
6 servings

Times:

Prep: 15 min
Inactive Prep: --
Cook: 45 min
Total:: 1 hr 0 min

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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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Comments & Reviews

recipe Greek Grain Salad
Irene Henderson, NV 05-19-2009
Flag

Grain Amount Needs Altering
Rated: 5 stars out of 5

1 pd. of barley was far excessive for this recipe. I started with 1/3 cup barley, 1/2 cup wheat and 1/2 cup rye. I followed... the full measures of olives,cheese, cucumber , tomato & onion. The dressing recipe remained the same. I didn't use the whole dressing on the finished salad, just added the amount to taste. My husband used more dressing. We were so pleased with this salad. Next time I'll try it with 1/4 cup barley, 1/3 cup wheat & 1/3 cup rye. We enjoyed the ratio of more vegetables in this dish. It is really wonderful for summertime eating. Irene C.Read more
recipe Greek Grain Salad
Katie Robbinsdale, MN 08-08-2008
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I loved it
Rated: 4 stars out of 5

I really liked this salad, great flavor, definately full of fiber! I think there was an error in the recipe, since I... changed pound to cup and it still made more than we could eat over several days. Will make again, probably for a pot luck or something to share with others since it makes so much.Read more
recipe Greek Grain Salad
Anonymous 03-12-2008
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used Israeil couscous instead of rye berries.
Rated: 5 stars out of 5

Soaked wheat berries overnight and cooked until tender. Used toasted Israeli couscous instead of rye berries.
recipe Greek Grain Salad
Anonymous 04-24-2007
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Great Salad!
Rated: 5 stars out of 5

I made this salad using 1 cup of barley and 1 cup of wheat berries. I omitted the olives and feta cheese and added some... chopped green and red pepper and green onions. I also used a combo of red wine and balsamic vinegar in the dressing and lowered the amount of EVOO to about 1/3 cup. I thought I would be the only one eating it, everyone at the table had seconds and the leftovers were even better the next day! I will definitely make this salad again! Thanks for the great idea!!Read more
recipe Greek Grain Salad
Anonymous 03-30-2007
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greek grain salad
Rated: 5 stars out of 5

we loved the salad. Again the measurements on the grains should have been cups. It made a lot and we ate it for over a week.
recipe Greek Grain Salad
Terri severna park, MD 03-09-2007
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caution
Rated: 5 stars out of 5

FYI--I saw this episode today and the chef stressed that salt was NOT to be added to the water when cooking the wheatberries... as it toughens them. I love wheatberries and greek flavors so this sounds awesome!Read more