My latest food obsession these days is barley. I love t0 taste many different layers of flavors especially in salads. The barley in this salad offers a lovely chewy texture. The feta and tomato give it a nice tang, and the basil, parsley, and cucumber balance out the acidic components of the salad. It can be made ahead and served cold or at room temperature. For a light supper, enjoy with a nice piece of grilled salmon or chicken breast. It keeps very well in the refrigerator. Enjoy for quick and healthy lunches throughout the week. Top with a little canned tuna or leftover chicken breast, yummy!
Greek Barley Salad
For the salad:
2-3 cups cooked barley (about 1 ¼ cup dry pearled)
1 cup chopped green pepper
1 cup seeded and chopped cucumber, include skin
1 cup chopped parsley
½ cup finely chopped red onion
3 plum tomatoes, seeded and diced
½ cup chopped fresh basil
½ cup crumbled feta cheese
For the dressing:
¼ cup olive oil
2 tablespoons red wine vinegar
2 tablespoons water
2 teaspoons dried oregano
1 teaspoon granulated garlic powder
½ teaspoon kosher salt or 1/4 teaspoon table salt
¼ teaspoon pepper
1) If you’re using pearled barley (not the quick cooking kind) place in a colander and rinse well under running water in the sink. This will prevent the barley from becoming too gummy. Cook with salt according to package directions, cool completely.
2) Whisk the dressing ingredients together in a small bowl.
3) Prepare all of the salad ingredients and place in a large mixing bowl. Pour dressing over and toss well to coat. Season to taste. Refrigerate unused salad. Makes about eight one cup servings.