Recipe courtesy of Jon-Paul Hutchins

Greek Grain Salad

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.
  • Level: Easy
  • Total: 1 hr
  • Prep: 15 min
  • Cook: 45 min
  • Yield: 6 servings
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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

  1. 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.
  2. 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.
  3. When cool, combine with the remaining ingredients.
  4. 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.
  5. Toss the salad with the dressing and serve.

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