Monday, April 9, 2012

Greek Barley Salad

Anita likes for me to make up a little salad for her to take with her lunch to work. This one is her new favorite, probably because she's partial to Greek flavors like Kalamata olives or feta cheese.

This is easy to make and travels well. Served cold, it makes the perfect salad to pack for a picnic.

Makes: 3 servings
Prep time: 5 minutes
Cook time: 15 minutes
Printable Recipe


  • 1 cup quick cooking pearled barley
  • 2 cups yellow and red cherry tomatoes, halved
  • 1/2 cup crumbled feta cheese
  • 1/2 cup pitted Kalamata olives
  • 1 small red bell pepper, diced
  • 1 shallot, minced (I used a small red onion instead)
  • 3 tablespoons red wine vinegar
  • 2 tablespoons extra-virgin olive oil

1. Cook the barley per the package instructions. Drain well and let cool in a bowl.

2. Add the tomatoes, feta, olives, bell pepper and shallots to the barley.

3. In a separate bowl, whisk together the red wine vinegar and olive oil . Season to taste with salt and pepper. Add to the barley mixture and toss to coat.

4. Cover and refrigerate until ready to serve.

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