Greek Grain Salad

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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.

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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.

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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.

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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.

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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.

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Soaked wheat berries overnight and cooked until tender. Used toasted Israeli couscous instead of rye berries.

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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!!

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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.

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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!

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This is an awesome recipe! We have made it several times over the past month, for home and pot-lucks. Everyone has asked for the recipe. It is healthy and filling. For the dressing, we have substitued lemon juice for the vinegar. For preparation, the reviewer who suggested cups instead of pounds for the grain amounts must be correct. In addition, we don't remove the barley, then add it back to the water. We just cook it first, then add the rest of the grains to finish. This is a great way to eat Greek Salad fixin's if you like Greek Salads. Bravo!