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Greek Barley Salad - Variety 2

Recipe courtesy of the Oat and Barley Council of Ontario.

Ingredients

  • 1 cup pearl barley
  • 3 cups broth; chicken, beef, vegetable
  • 1 red pepper, diced
  • 1/2 English cucumber, diced
  • 1 fresh tomatoe, diced
  • 1/2 cup black olives, sliced
  • 1/2 small onion, thinly sliced
  • Dressing
  • 1/2 cup olive oil
  • 3 tbsp lemon juice
  • 1 clove garlic
  • 1/2 tsp oregano
  • 1/2 cup feta chesse, crumbled
  • salt and pepper to taste

Directions

  1. Combine broth and barley in a medium saucepan and bring to a boil
  2. Reduce the heat and cover
  3. Let simmer for approximately 25 minutes, or until barley is cooked
  4. Stir occasionally
  5. Drain well and chill
  6. Meanwhile, combine the red pepper, cucumber, tomatoe, olives and onion in a large bowl
  7. Whisk together the dressing ingredients in a separate bowl, except for the feta cheese, and set aside
  8. When the barley has cooled, add to the vegetables
  9. Drizzle the dressing over the salad and toss until evenly coated
  10. Crumble feta cheese and sprinkle over top

Serve immediately or cover and refrigerate for use.

  
         

 
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