Barley Greek Salad
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 228
- Total Fat
- 9
- Saturated Fat
- 3
- Carbohydrates
- 32
- Dietary Fiber
- 7
- Sugar
- 4
- Protein
- 6
- Cholesterol
- 11
- Sodium
- 355
- Total: 4 hr 15 min
- Prep: 10 min
- Inactive: 3 hr 20 min
- Cook: 45 min
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.